2 env. Lipton noodle soup mix with real chicken broth
6 c. water
1/2 sm. head escarole, torn into pieces (about 2 c.)
1 lg. stalk celery, sliced
1/4 c. frozen peas (optional)
1 sm. clove garlic, finely chopped
1/2 tsp. thyme leaves
1 bay leaf
2 c. cut up cooked chicken
1 tbsp. finely chopped parsley

In a large saucepan, combine noodle soup mix, water, escarole, celery, carrot, peas, garlic, thyme, cloves and bay leaf. Bring to a boil, then simmer uncovered stirring occasionally, 1 minute or until vegetables are tender. Stir in chicken and parsley and heat through. Remove bay leaf. Makes about 7 (1 cup) servings. Can use 2 cups shredded cabbage instead of escarole.

Microwave directions: In a 3 quart casserole combine as above. Heat uncovered at High (full power) stirring occasionally, 20 minutes or until vegetables are tender. Stir in chicken and parsley and heat uncovered 1 minute or until heated through. Remove bay leaf. Let stand 5 minutes covered 5 minutes.