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Recipe
Chicken And Escarole Soup Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2004g | |
| Calories 463 | |
| Calories from Fat 39 | 8% |
| Total Fat 4.52g | 6% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.07g | |
| Cholesterol 121mg | 40% |
| Sodium 396mg | 17% |
| Potassium 1568mg | 45% |
| Total Carbs 61.76g | 16% |
| Dietary Fiber 10.6g | 35% |
| Sugars 16.33g | 11% |
| Protein 43.7g | 70% |
Ingredients Convert Measures
- 8 ounce Skinned and boned chicken breasts
- 1 1/2 quart Water
- 4 pkt Instant chicken broth and seasoning mix
- 2 c. Diced carrots
- 1 c. Diced celery
- 1/2 c. Minced onion
- 3 c. Minced escarole
- 1 1/2 ounce Uncooked noodles, (medium width)
- 1 Tbsp. Minced fresh parsley
- 1 dsh Pepper
Directions
- In 4quart-saucepan combine chicken with water and broth mix; bring to a boil. Reduce heat to low, cover, and let simmer for 20 min. Using a slotted spoon, remove chicken from liquid to work surface; dice chicken and set aside. Add in carrots, celery, and onion to saucepan, cover, and cook over medium heat for 10 min. Return chicken to saucepan; add in remaining ingre-dients and cook till noodles are tender, S to 10 min.
- VARIATION:1-c. warm cooked long-grain rice may be substituted for the noodles. Don't add in rice with remaining ingredients. Cook escarole mix till warm, 8 to 10 min; add in rice and stir to combine. Serve imme-diately.
