Side Pannel
Escarole Soup with Chicken And Pasta
Escarole Soup with Chicken And Pasta
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 6 c Water
- 3 Chicken bouillon cubes
- 6 Skinless chicken thighs
- 1 Head Escarole; chopped
- 1 ts Olive oil
- 3 Cloves Garlic; minced
- 1/2 md Red onion; chopped
- Salt and pepper; to taste
- 1 tb Rosemary; chopped
- 1 1/2 c Pasta; 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 6.4 CFF19%
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 6.4 CFF19%
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