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Chicken and Escarole Soup

8 oz Skinned and boned chicken breasts
1 1/2 qt Water
4 pk Instant chicken broth and seasoning mix
2 c Diced carrots
1 c Diced celery
1/2 c Chopped onion
3 c Chopped escarole
1 1/2 oz Uncooked noodles; (medium width)
1 tb Chopped fresh parsley
1 ds Pepper


In 4 quart-saucepan combine chicken with water and broth mix; bring to a boil. Reduce heat to low, cover, and let simmer for 20 minutes. Using a slotted spoon, remove chicken from liquid to work surface; dice chicken and set aside. Add carrots, celery, and onion to saucepan, cover, and cook over medium heat for 10 minutes. Return chicken to saucepan; add remaining ingredients and cook until noodles are tender, 5 to 10 minutes.


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