Chicken-Escarole Soup

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Oxmoor House

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Ingredients

1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped

1 (14-ounce) can fat-free, less-sodium chicken broth

1 cup chopped cooked chicken breast

2 cups coarsely chopped escarole (about 1 small head)

2 teaspoons extra-virgin olive oil

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