In 4quart-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 ingre-dients and cook until noodles are tender, S to 10 minutes. MAKES 4 SERVINGS Each serving provides: 1 1/2 Protein Exchanges; 1/2 Bread Exchange: 31/4 vegetable Exchanges; 10 calories Optional Exchange Per serving: 156 calories: 17 g protein; 1 g fat; 19 g carbohydrate; 61 rag calcium; 925 mg sodium; 43 rng cholesterol VARIATION: 1-cup hot cooked long-grain rice may be substituted for the noodles. Do not add rice with remaining ingredients. Cook escarole mixture until hot, 8 to 10 minutes; add rice and stir to combine. Serve imme-diately. Per serving: 170 calories; 17 g protein; 1 g tat; 23 g carbohydrate; 63 rag calcium; 925 rag sodium; 33 mg cholesterol Mary Theresa Basso Bronx, New York Scanned by Sandy W. Posted to recipelu-digest by Ron West
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|Serving Size: 1 Serving (1371g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 70 (17%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 158.8mg||49 %|
|Sodium 418.4mg||14 %|
|Potassium 1616.1mg||43 %|
|Total Carbohydrate 33.8g||10 %|
|Dietary Fiber 9.5g||38 %|
|Sugars, other 24.3g|
|Protein 52.2g||75 %|
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Calories per serving: 417
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