This was taught to me by an oldddddddddddddddddd italian man.... I love it!!!

1 fat chicken or some of the leftover turkey from thanksgiving.
3-4 cans of chicken broth
1 small tsp of chicken buillion
1 onion chopped
3 bay leaves
***season with salt and pepper AFTER tasting finished product.

1 head of escarole (washed, dried, chopped up)

Put fat chicken in pot, with onion, bay leaves, bullion and broth, and simmer at least 3-4 hours to make the best smelling stock you ever smelled! take chicken out after cooking all day and chop up all the chicken meat you can get off chicken bones... or turkey.. discard carcass.

add chicken to stock with escarole and simmer another hour.
(Best eaten the next day.) throw crushed pork rinds on top if desired.

I also like to put 1 lb of tofu cut in little tiny squares to this to up the protein and soy for health reasons. (when i'm using turkey carcass, and don't have enough meat in soup) This is a good, low carb soup.

Figure about 2 grms of carbs per LARGE bowl of soup.