Chicken and escarole soup

Yield: 1 Servings

Measure Ingredient
8 ounces Skinned and boned chicken breasts
1½ quart Water
4 packs Instant chicken broth and seasoning mix
2 cups Diced carrots
1 cup Diced celery
½ cup Chopped onion
3 cups Chopped escarole
1½ ounce Uncooked noodles; (medium width)
1 tablespoon Chopped fresh parsley
1 dash 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: 1½ Protein Exchanges; ½ 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@...> on Feb 28, 1998

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