Chicken Escarole Soup Recipe

• 2 c. low sodium chicken broth
• 2 c. water
• 1 skinned & boned chicken breast
• 2 med. carrots, peeled & minced
• 2 med. stalks celery, minced
• 1 med. yellow onion, minced
• 1/4 c. chopped parsley
• 1/8 teaspoon black pepper
• 1/2 pound escarole, spinach or possibly Swiss chard, trimmed
• 1 lg. ripe tomato, peeled, cored, seeded & minced

1. In a large heavy saucepan over medium heat, bring chicken broth and water to a simmer.
2. Add in the chicken, carrots, celery and onion, parsley and pepper.
3. Cover and cook till chicken is tender, about 20 min.
4. Remove chicken and set aside.
5. Stir the escarole and tomato into saucepan and simmer uncovered for 5 - 10 min.
6. When chicken is cold sufficient to handle, cut into 1/2 inch cubes, return it to the saucepan and bring soup to serving temperature.
7. Serves 4.

chicken broth, water, chicken, carrots, stalks celery, yellow onion, parsley, black pepper, swiss chard, tomato

Taken from cookeatshare.com/recipes/chicken-escarole-soup-40313 (may not work)