Chicken and Escarole in a Parmesan Broth

Ingredients

1½ heads escarole, washed and torn
2 lbs. chicken breast, skinned, poached and small diced
½ cup tomato paste
½ tsp. basil
½ tsp. oregano
¼ tsp. thyme
5 quarts water
2 carrots, small diced
2 medium onions, small diced
2 ribs celery, small diced
½ tsp. Garlic in Oil
1 Tbsp. olive oil
¼ cup parmesan cheese, grated
salt and pepper to taste
4 oz. Chicken Base of your choice

Instructions

(yields 1+ gallons)

Sauté the Garlic in Oil and vegetables without color in the olive oil. Add the Chicken Bases to the water and mix well. Combine the sautéed vegetables, prepared stock, herbs, tomato paste and chicken and simmer for 5-10 minutes. Add the torn escarole and simmer an additional 5-10 minutes. Finish the soup by adding the cheese just before service. Adjust seasoning with salt and pepper.