Escarole soup with chicken and pasta

4 servings

Ingredients

QuantityIngredient
6cupsWater
3Chicken bouillon cubes
6Skinless chicken thighs
1Head Escarole; chopped
1teaspoonOlive oil
3Cloves Garlic; minced
½mediumRed onion; chopped
Salt and pepper; to taste
1tablespoonRosemary; chopped
cupPasta; Orichette

Directions

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.