Chicken-Escarole Soup

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8 cups (2 quarts) chicken broth

1 teaspoon lemon zest

2 bay leaves

1/2 medium onion, grated

1 whole boneless, skinless chicken breast (about 8 oz), halved

1 head escarole (about 3 cups), rinsed and cut into 1-inch squares

6 tablespoons freshly grated Parmesan

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