1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped
1 & 1/2 cup chicken broth
1 cup chopped cooked chicken breast
2 cups coarsely chopped escarole (about 1 small head)
2 teaspoons extra-virgin olive oil
1. Combine tomatoes and broth in a large saucepan. Cover and bring to a boil over high heat. Reduce heat to low; simmer 5 minutes. Add chicken, escarole, and oil; cook 5 minutes.