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My Mother's Chicken Escarole Soup

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6 whole chicken leg-thigh quarters

2 stalks celery, sliced into 2-inch pieces

2 whole carrots, coarsely chopped

1 large onion, quartered

1 parsnip, coarsely chopped

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh parsley

Coarse salt and freshly ground black pepper

1 pound escarole, chopped

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