MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Chicken Escarole Soup
Categories:
Yield: 4 Servings
2 c Chicken stock
2 c Water
1 Boneless skinless chicken
.. breast (about 1/2lb)
2 md Carrots; chopped
2 md Stalks celery; chopped
1 md Onion; chopped
1/4 c Minced parsley
1/8 ts Pepper
1/2 lb Escarole, Swiss chard or
.. spinach, trimmed
1 lg Tomato; cored, seeded and
.. chopped
In a large heavy saucepan over medium heat, bring
the chicken stock and water to a simmer. Add the
chicken, carrots, celery, onion, parsley and
pepper. Cover and cook until the chicken is
tender, about 20 minutes. Remove the chicken and
set aside to cool. Stir in the escarole and tomato
and simmer, uncovered, 5-10 minutes until the
escarole is tender. When the chicken is cool
enough to handle, cut into 1/2 inch pieces, return
to the saucepan and reheat, about 1 minute.
Makes 4 servings.
Variation:
For a heartier soup, add 1 cup cooked whole wheat
noodles or rice to make this soup a main course.
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