In a large, heavy saucepan over medium heat, bring chicken broth and water to a simmer. Add the chicken, carrots, celery, onion, parsley, and pepper. Cover and cook until chicken is tender-about 20 minutes. Remove chicken and set aside. Stir the escarole and tomato into saucepan and simmer uncovered for 5-10 minutes. When chicken is cool enough to handle, cut into 1/2-inch cubes, return it to the saucepan and bring soup to serving temperature. Serves 4.
Cholesterol: 15 mg.
Fat: 1 g
Sodium: 87 mg.
Calories from fat: 4%
From Rhode Island Hospital's "Healthy Cooker"