Free Recipe Chicken and Escarole Soup
Recipe Type: Free Misc Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1
Ingredients for Chicken and Escarole Soup Recipe
8 oz Skinned and boned chicken
-breasts
1-1/2 qt Water
4 pk Instant chicken broth and
-seasoning mix
2 c Diced carrots
1 c Diced celery
1/2 c Chopped onion
3 c Chopped escarole
1-1/2 oz Uncooked noodles; (medium
-width)
1 tb Chopped fresh parsley
1 ds Pepper
Chicken and Escarole Soup Preparation
In 4quart-saucepan 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 ingre-dients and cook until noodles are tender, S to 10 minutes. MAKES 4 SERVINGS Each serving provides: 1 1/2 Protein Exchanges; 1/2 Bread Exchange: 31/4 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: 1-cup hot cooked long-grain 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 imme-diately. 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 recipelu-digest by Ron West <rwwest@execnet.net> on Feb 28, 1998
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