Instructions: In a large Dutch Oven, boil chicken thighs in water until done (approx 40 mins).

In the meantime, heat non-stick skillet over med heat and spray with Olive Oil Pam. Add olive oil, garlic and onion. Saute until onion starts to soften. Add chopped escarole and season with salt & pepper. Set aside.

When chicken thighs are done, remove from broth and chop. Return to pot and turn heat to high. Once boiling, add pasta. When al dente, add escarole mixture.

Serve hot, sprinkled with parmesan cheese if desired.

NOTES : This is what I made for dinner tonight. It was really good so I thought Id share. I had no idea what it was going to be when I started. It turned out to be a thick soup with lots of flavor. I hope you like it too.

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