8 ounce skinned and boned chicken breasts
1 1/2 quarts water
4 packet instant chicken broth and seasoning mix
2 cup diced carrots
1 cup diced celery
1/2 cup chopped onion
3 cup chopped escarole
1 1/2 ounce uncooked noodles (medium width)
1 teaspoon chopped fresh parsley
1 pinch 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, 8 to 10 minutes.
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