Ingredients

• 8 cups (2 quarts) chicken broth
• 1 tsp lemon zest
• 2 bay leaves
• 1/2 medium onion, grated
• 1 whole boneless, skinless chicken breast (about 8 ounces), halved
• 1 head escarole (about 3 cups), rinsed and cut into 1-inch squares
• 6 tbsp freshly grated Parmesan

Instructions

1. Bring broth to a boil in a large soup pot over medium-high, then stir in zest, bay leaves and onion. Add chicken, reduce heat to low and simmer 10 minutes. Remove chicken and cool before cutting into bite-size pieces. Return soup to a boil, then stir in escarole and chicken pieces. Reduce heat and simmer, covered, another 5 minutes. Remove bay leaves. Salt and pepper; garnish each bowl with 1 tbsp Parmesan.