3 (46 oz.) cans Swanson chicken broth
1 (46 oz.) water
1 tsp. whole pepper corn
1 tsp. celery flakes
1 tsp. parsley
1/4 c. grated cheese
2 heads Escarole, cleaned & cut up

Add first section of ingredients into a large soup pot, cover and bring to a boil. Lower to medium high heat and cook until escarole is tender (approximately 1 hour to 1 1/2 hours).

1-2 lb. boneless chicken broth
Or for less fat use boneless turkey breast

Cut chicken or turkey into bite-size cubes and add to soup mixture and cook on medium heat until tender (10-15 minutes).

10 slices white bread
3-4 eggs
1 tbsp. milk

Cut bread into 1 inch cubes, crouton size. Scramble milk and eggs together and dip bread cubes into egg mixture. Cook in large frying with melted butter until golden brown, turning constantly so they don't stick together. Place on paper towel. Add a handful of egg croutons to each bowl of soup when serving, not before. Also sprinkle grated cheese on top to taste.

A Second Variation: Add 1 package of Contadina fresh cheese tortellinis. Cook the tortellinis at the same time as chicken or turkey. You can omit the egg croutons if preferred.