We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

I bet you're wondering where you are going to go to church tomorrow.

Escarole Soup with Chicken And Pasta

0
(0)
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 ts Olive oil
3 Cloves Garlic; minced
1/2 md Red onion; chopped
Salt and pepper; to taste
1 tb Rosemary; chopped
1 1/2 c Pasta; Orichette

INSTRUCTIONS

In a large Dutch Oven, boil chicken thighs in water until done (approx 40
mins).
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.

A Message from our Provider:

“Shock your mom – go to church”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?