Title: Escarole Soup with Chicken And Pasta
Categories: Soups
Yield: 4 servings

6 c Water
3 Chicken bouillon cubes
6 Skinless chicken thighs
1 Head Escarole; chopped
1 ts Olive oil
3 Cloves Garlic; minced
1/2 md Red onion; chopped
Salt and pepper; to taste
1 tb Rosemary; chopped
1 1/2 c Pasta; Orichette

In a large Dutch Oven, boil chicken thighs in water until done (approx 40
mins).

In the meantime, heat non-stick skillet over med heat and spray with Olive
Oil Pam. Add olive oil, garlic and onion. Saute until onion starts to
soften. Add chopped escarole and season with salt & pepper. Set aside.

When chicken thighs are done, remove from broth and chop. Return to pot and
turn heat to high. Once boiling, add pasta. When al dente, add escarole
mixture.

Serve hot, sprinkled with parmesan cheese if desired.

Per serving: Cal 310 Fiber 1.3 Fat 6.4 CFF19%

Recipe by: Yvonne

Posted to EAT-LF Digest by Penchard@aol.com on Jan 28, 1999, converted by
MM_Buster v2.0l.