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Receta Chicken And Escarole Soup
by Global Cookbook

Chicken And Escarole Soup
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Ingredientes

  • 8 ounce Skinned and boned chicken breasts
  • 1 1/2 quart Water
  • 4 pkt Instant chicken broth and seasoning mix
  • 2 c. Diced carrots
  • 1 c. Diced celery
  • 1/2 c. Minced onion
  • 3 c. Minced escarole
  • 1 1/2 ounce Uncooked noodles, (medium width)
  • 1 Tbsp. Minced fresh parsley
  • 1 dsh Pepper

Direcciones

  1. In 4quart-saucepan combine chicken with water and broth mix; bring to a boil. Reduce heat to low, cover, and let simmer for 20 min. Using a slotted spoon, remove chicken from liquid to work surface; dice chicken and set aside. Add in carrots, celery, and onion to saucepan, cover, and cook over medium heat for 10 min. Return chicken to saucepan; add in remaining ingre-dients and cook till noodles are tender, S to 10 min.
  2. VARIATION:1-c. warm cooked long-grain rice may be substituted for the noodles. Don't add in rice with remaining ingredients. Cook escarole mix till warm, 8 to 10 min; add in rice and stir to combine. Serve imme-diately.