Hearty Escarole Soup

Ingredients

1 Tsp olive oil

1 shallot, chopped

3 whole garlic cloves

1 head of escarole, cut into strips and soaked well in ice cold water
48 oz Chicken Broth

6 - 8oz of shredded, cooked antibiotic-free chicken breast  (I use the leftovers from a rotisserie chicken) 

3 strips of cooked bacon, chopped

Salt to taste

Directions

In a glass or ceramic pot, saute shallots and onions for 3 minutes. 

Add in chicken broth.

Add in escarole.  Gently stir in the greens and cover pot.  Allow the greens some time to wilt. Stir occasionally. 

Add in shredded chicken and bacon. 

Allow soup to simmer on low for an hour. 

Salt to taste. 

Eat warm or cool and store in refrigerator. 

(NOTE: Flavors will develop overnight and the soup will taste even better the next day!)