Chicken Vegetable Soup with Escarole

Serves 4

2    cups chicken stock or bone broth (free-range and without sugar/cane juice)
2    cups water
1    boneless, skinless organic chicken breast (about ½ pound)
2    medium carrots, chopped
2    medium stalks celery, chopped
1    medium onion, chopped
¼   cup minced parsley
½   pound escarole (you can also use swiss chard or spinach-trimmed)
1    small tomato (cored, seeded, and chopped)
Celtic sea salt to taste
ground pepper, to taste

In a large heavy saucepan over medium heat, bring the chicken stock and water to a simmer. Add the chicken, carrots, celery, onion, parsley, and pepper. Cover and cook until the chicken is tender, about 20 minutes. Remove the chicken and set aside to cool. Stir the greens and tomato into the soup and simmer uncovered for 5-10 minutes, or until the greens are tender. When the chicken is cool enough to handle, cut into ½-inch pieces. Return chicken to the saucepan and reheat for about 1 minute.

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