Instructions: 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.

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.

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