Italian Chicken and Escarole Soup

By mrspolanco77

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.