Escarole Soup With Chicken And Pasta

I normally prefer to avoid using the term Calvinism because it often provokes too much emotion and too many misconceptions to be useful if the goal is real understanding rather than merely vigorous debate. Besides, my preference has always been to deal with the doctrines of election, free will, predestination, and related ideas from the standpoint of the Bible, rather than all together as a theological system with a man’s name attached to it.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Soups	4	Servings

INGREDIENTS

6	c	Water
3		Chicken bouillon cubes
6		Skinless chicken thighs
1		Head Escarole, chopped
1	t	Olive oil
3		Cloves Garlic, minced
1/2		Red onion, chopped
		Salt and pepper, to taste
1	T	Rosemary, chopped
1 1/2	c	Pasta, Orichette
		mins)., mins.

INSTRUCTIONS

In a large Dutch Oven, boil chicken thighs in water until done (approx
In the meantime, heat non-stick skillet over med heat and spray with
Olive Oil Pam. Add olive oil, garlic and onion. Saute until onion
starts to soften. Add chopped escarole and season with salt & pepper.
Set aside.  When chicken thighs are done, remove from broth and chop.
Return to  pot and turn heat to high. Once boiling, add pasta. When al
dente,  add escarole mixture.  Serve hot, sprinkled with parmesan
cheese if desired.  Per serving:  Cal 310   Fiber 1.3  Fat 6.4   CFF19%
Recipe by: Yvonne  Posted to EAT-LF Digest by Penchard@aol.com on Jan
28, 1999,  converted by MM_Buster v2.0l.

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