Chicken Escarole Soup

(from pondlady’s recipe box)

Ingredients

  • 1 14 1/2-ounce can Italian-style stewed tomatoes, undrained and chopped
  • 1 14-ounce can chicken broth
  • 1/4 teaspoon dried oregano
  • 2 tablespoons mini pasta shells
  • 1 cup chopped cooked chicken breast
  • 2 cups coarsely chopped escarole (about 1 small head)
  • 2 teaspoons extra-virgin olive oil
  • Grated Parmesan cheese
  • 2 cups water

Directions

  1. DIRECTIONS

  2. Combine the undrained tomatoes, broth and oregano in a large saucepan. Cover and bring to a boil over high heat.

  3. Reduce heat to low; add pasta shells and cook until tender.

  4. Add chicken, escarole and oil; cook another 5 minutes.

  5. Top each serving of soup with Parmesan cheese.

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