Title: Chicken and Escarole Soup
Categories: None
Yield: 1 Servings

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

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 on Feb 28, 1998