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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe has often been requested by family and friends. It is a favorite of young and old. Serve with crusty bread or rolls for a comforting main dish meal Ingredients:
1 full chicken breast (with bones and skin) |
1 large head escarole-wash and remove thick stems. |
1/2 package frozen corn kernels |
2 stalks celery - chopped |
1 large onion - chopped |
1 large can college inn chicken broth |
water as needed |
salt and pepper to taste |
minced garlic to taste |
1 1 1/2 cups small pasta |
Directions:
1. Saute onion and celery in a little olive oil until onion is transparent. Add chicken broth, chicken breasts, salt, pepper, and garlic. Add enough water to cover chicken. Simmer until chicken is cooked through. Skim off any impurities that collect on the surface of the soup . Remove chicken breast when cooked and allow to cool for easy handling. Add corn and escarole to soup and continue simmering until vegetables are cooked. Remove chicken from bones and discard skin and bones. Add chicken to soup.
2. Cook pasta separately.
3. To serve, place cooked pasta in each bowl, and top with soup mixture. Top with freshly grated Parmesan cheese if desired.
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