gluten free, sugar free, yeast free
9 ounces gluten free Italian sausage
16 cups chicken stock
2 -6 ounce skinless, boneless chicken breast
1 big bunch of chopped escarole
Salt and Pepper to taste
1 ounce grated parmesan cheese
3 eggs, lightly beaten
Preparation:
In large pot, bring chicken stock to a boil, add the chicken and sausage, and simmer over low heat for 25 minutes. Take out chicken and sausage dice into 1 inch pieces. Put back into pot, add chopped escarole, salt and pepper bring back to a boil. Very slowly, pour the eggs in a stream into the soup, mixing well (the eggs should form fine threads). Remove from heat. Put soup in bowls garnish with grated parmesan cheese. Serves 8-10
