2 quarts chicken stock
1 1/2 pounds skinless, boneless, organic chicken
3 tablespoons butter
2 stalks celery, diced
2 medium carrots, peeled and diced
1 small yellow onion, peeled and diced
1 medium parsnip, peeled and diced
2 teaspoons garlic, chopped
2 tablespoons fresh thyme, chopped
2 bay leaves
1/2 cup dry white wine
Kosher salt and fresh ground pepper
1 small head escarole, washed and torn into bite-size pieces
Directions:
Bring stock to a boil in a heavy-duty stockpot. Poach* the chicken – add raw chicken, bring to a boil and then reduce to a simmer. Skim the foam that forms on the surface. Cook until chicken is thoroughly cooked, about 25 minutes or until the internal temperature registers 165 degrees on a meat thermometer. Remove the chicken and allow to cool. Strain the stock and set aside.
Return pot to the stove over medium heat. Melt butter. When foaming stops, add celery, carrots, onions, parsnips, garlic, thyme and bay leaves. Cook until the onions are translucent. Add wine and reduce by half. Add strained stock and bring to a boil. Dice the cooked chicken and add to soup. Drop heat to a low simmer and cook for 15 minutes. Add kosher salt and fresh ground pepper to taste. Add escarole and cook until just wilted.
To serve:
Ladle into 8 soup bowls and serve immediately.