Boil 8 cups of water, adding 8 teaspoons of chicken bouillon. Cook chicken and add to stock. Chop onions, celery, carrots and escarole. Add to the stock and add a can of chicken broth. Cook and drain orzo; add to stock with 1 teaspoon pepper. Cook on low for 1 hour.
From Kids in the Kitchen, a Bradley School-Portsmouth cookbook.More about the Bradley School