# 65Zuppa di pollo con scarola, e vermicelli/Chicken, escarole and vermicelli soup

Serve 4

Ingredienti:

1. 3 spicchi d’aglio, tritato

2. 2 cucchiai di olio d’oliva

3. 1 litro e mezzo brodo di pollo

4. 1 testa di scarole, tagliata in pezzi di 3 centimetri.

5. una manciata di spaghetti,rotti in 2 o3 centimetri (pasta corta
OK(circa 150 gr.)

6. 1 tazza carne di pollo, cotto, tagliato a pezzetti.

7. Sale e pepe fresco.

8. Parmigiano grattugiato.

Direzioni:

1. In una pentola,versate l’olio, soffriggete l’aglio a fuoco
moderato,circa 3 minuti, ben dorato.

2. Aggiungete il brodo e portare a ebollizione.

3. Aggiungi la scarola  e bollite
10 minuti a fuoco lento.

4. Aggiungete gli spaghetti e bollire lentamente per 10 a 12 minuti.

5. Aggiungi il pollo tagliato,lasciate riscaldare.

6.sale e pepe.

Servite con formaggio separatamente.

 

 CHICKEN,
ESCAROLE, AND VERMICELLI SOUP

Serve 4

Ingredients:

1.    3 garlic cloves, chopped

2.    2 tablespoons olive oil

3.    6 cups chicken stock or canned broth

4.    1 head of escarole, chopped into 2-inch pieces

5.    I hand fool of spaghetti, (other short pasta OK) broken
into pieces (about ½ cup)

6.    1 cup chopped cooked chicken.

7.    Salt and freshly ground pepper.

8.    Grated Parmesan cheese.

Directions:

1.   
In a large saucepan, cook garlic in oil over moderate
heat until golden, about 3 minutes.

2.   
Add stock and bring to a boil.

3.   
Add escarole to stock and simmer 10 minutes.

4.   
Add spaghetti and simmer until tender, 10 to 12 minutes.

5.   
Add chicken, and heat through.

6.   
Sea­son with salt and pepper to taste.

7.   
Add the chicken for a heartier soup.

Serve with cheese sepa­rately.

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