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Ingredients
- 8 ounce Skinned and boned chicken breasts
- 1Â 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
- 1Â 1/2 ounce Uncooked noodles, (medium width)
- 1 Tbsp. Minced fresh parsley
- 1 dsh Pepper
Directions
- 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.
- 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2023g | |
| Calories 493 | |
| Calories from Fat 33 | 7% |
| Total Fat 3.77g | 5% |
| Saturated Fat 0.94g | 4% |
| Trans Fat 0.04g | |
| Cholesterol 88mg | 29% |
| Sodium 5072mg | 211% |
| Potassium 1550mg | 44% |
| Total Carbs 71.43g | 19% |
| Dietary Fiber 9.9g | 33% |
| Sugars 15.53g | 10% |
| Protein 41.95g | 67% |
