Italian Chicken and Escarole Soup
By mrspolanco77
Rate this recipe
5/5
(1 Votes)
Ingredients
- 2 T. olive oil
- 4 cloves minced garlic
- 4 cups chicken broth
- 1-14 1/2 oz can Italian style tomatoes undrained
- 1 bunch escarole, rinsed and chopped
- 1 lb. chicken breasts cut in 1 inch chunks
- 1/2 cup tiny pasta such as stars
- 1/4 tsp pepper
- 1/2 cup grated Parmesan
Details
Servings 4
Preparation
Step 1
Heat oil over medium heat. Add garlic and cook 1 minute until golden, stirring constantly.
Add broth, tomatoes, escarole, chicken, pasta, and pepper. Bring to a boil. Reduce heat to low, cover, simmer about 5 minutes until chicken is no longer pink and escarole is wilted. Serve soup with parmesan cheese.
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