3 chicken breasts
32 oz chicken broth, (I used organic chk broth in the carton)
3 carrots, chopped
1 onion chopped finely
3 stalks celery, finely chopped
1/2 cup thin egg noodles or broken spaghetti
1 bunch escarole, rinsed thoroughly and chopped
Rinse chicken and cover with the chicken broth, adding water if necessary. Add onion, pepper, celery and carrots. Bring to a boil and simmer for 30 min. Take chicken out and let cool for a few min. Remove chicken from bones, discard skin and bones. Shred chicken and set aside.
Return chicken to pot, add noodles and cook 5 min. Add Escarole and cook additional 10 min. You will not need additional salt unless you are using sodium reduced broth. Season to taste.