Recipe - Chicken And Escarole Soup

8 ounce Skinned and boned chicken
breasts
1 One half qt Water
4 pack Instant chicken broth and
seasoning mix
2 cup Diced carrots
1 cup Diced celery
One half cup Chopped onion
3 cup Chopped escarole
1 One half ounce Uncooked noodles; (medium
width)
1 tablespoon Chopped fresh parsley
1 ds Pepper

In 4quartsaucepan combine chicken with water and broth mix; bring to a
boil. Reduce heat to low, cover, and let simmer for 20 minutes. Using a
slotted spoon, remove chicken from liquid to work surface; dice chicken and
set aside. Add carrots, celery, and onion to saucepan, cover, and cook over
medium heat for 10 minutes. Return chicken to saucepan; add remaining
ingredients and cook until noodles are tender, S to 10 minutes.

MAKES 4 SERVINGS Each serving provides: 1 One half Protein Exchanges; One half Bread
Exchange: 3One fourth vegetable Exchanges; 10 calories Optional Exchange Per
serving: 156 calories: 17 g protein; 1 g fat; 19 g carbohydrate; 61 rag
calcium; 925 mg sodium; 43 rng cholesterol

VARIATION:

1cup hot cooked longgrain rice may be substituted for the noodles. Do not
add rice with remaining ingredients. Cook escarole mixture until hot, 8 to
10 minutes; add rice and stir to combine. Serve immediately.

Per serving: 170 calories; 17 g protein; 1 g tat; 23 g carbohydrate; 63 rag
calcium; 925 rag sodium; 33 mg cholesterol
Mary Theresa Basso Bronx, New York Scanned by Sandy W.

Posted to recipeludigest by Ron West rwwest@execnet.net on Feb 28, 1998