Escarole soup with chicken and pasta

Yield: 4 servings

Measure Ingredient
6 cups Water
3 \N Chicken bouillon cubes
6 \N Skinless chicken thighs
1 \N Head Escarole; chopped
1 teaspoon Olive oil
3 \N Cloves Garlic; minced
½ medium Red onion; chopped
\N \N Salt and pepper; to taste
1 tablespoon Rosemary; chopped
1½ cup 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 6⅖ CFF19% Recipe by: Yvonne

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

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