Chicken Escarole and Vermicelli Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From 365 Ways to Cook Chicken. Ingredients:
3 garlic cloves, chopped |
2 tablespoons olive oil |
6 cups chicken broth |
1 head escarole, cut into 2 inch pieces |
1 ounce spaghetti, broken up (about 1/2 cup) |
1 cup chopped cooked chicken |
salt and pepper |
parmesan cheese |
Directions:
1. In a large saucepan, cook garlic in oil over moderate heat until golden, about 3 minutes.
2. Add stock and bring to a boil.
3. Add escarole to stock and simmer 10 minutes.
4. Add spaghetti and simmer until tender, 10-12 minutes.
5. Add chicken and heat through. Season with salt and pepper to taste.
6. Ladle into bowls and pass cheese separately.
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