For 4 People
600 – 900 g (1.5-2 lb) of Chicken Legs and Thighs – preferably with the skin on and bones in.
1-2 Bunches of Greens of your choice – Escarole, Dandelion Greens, Spinach or Beet Greens
1 Yellow Onion
2-3 Eggs
1-1 ½ cups of grated Parmesan Cheese (to your taste)
Donmar Chicken Soup Base
Broth
- Place Chicken in a large Pot. Add enough water to cover the meat and ¼ of a scoop of Donmar Chicken Soup Base to the water for seasoning.
- Cover with a lid, bring the water to a gentle simmer over medium heat, once simmering reduce heat to low. You will want to simmer for 30 minutes to 1 hour until the chicken is tender and falls easily off the bone.
- Scoop scum off surface once or twice while it is simmering.
- Remove Chicken to a plate to cool enough to handle, then discard the skin and bones, shred the chicken meat for use in the soup.
- Optional: If you wish to remove the fat from the broth. Refrgerate for several hours until the fat sets. Then you can easily use a slotted spoon to remove it from the broth.
Soup
- Heat oil in a large pot over medium heat. Add the diced onion to the hot oil and cook for 5 minutes until softened. Do not brown them.
- While the onions are cooking, chop or tear your chosen greens into smaller more bit sized pieces. If you are using Dandelion or Beet greens you will want to quickly blanch them in boiling water, before chopping. This helps to retain their colour and soften the Dandelion spines.
- To the Cooked onions add the greens, chicken and 8-10 cups of broth (top up with water if necessary).
- Add ¾ – 1 scoop of Donmar Chicken Soup Base, stir until the base has dissolved into the water.
- Turn the heat up to medium high and bring the soup to a boil. Reduce to a simmer and cook gently for 10 minutes.
- Beat the Eggs to a froth and combine with the Grated Parmesan Cheese. Stir the soup so it is swirling in the pot, pour in the Eggs and Cheese mixture, while continuing to stir the soup.
- Simmer for 2 minutes to cook the eggs.
- Serve soup Immediately.
If you wish to freeze the soup for later use. Do not add the eggs and cheese – they should be added right before serving.
