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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Chicken Escarole Soup
      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.
  For a heartier soup, add 1 cup cooked whole wheat
  noodles or rice to make this soup a main course.

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Content 1998
Last Modified Sunday, 30-Jul-2006 13:16:31 EDT