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Recipe
Chicken Escarole Soup Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1364g | |
| Calories 243 | |
| Calories from Fat 37 | 15% |
| Total Fat 4.21g | 5% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 292mg | 12% |
| Potassium 1442mg | 41% |
| Total Carbs 31.97g | 9% |
| Dietary Fiber 7.0g | 23% |
| Sugars 13.76g | 9% |
| Protein 24.04g | 38% |
Ingredients Convert Measures
- 2 c. low sodium chicken broth
- 2 c. water
- 1 skinned & boned chicken breast
- 2 med. carrots, peeled & minced
- 2 med. stalks celery, minced
- 1 med. yellow onion, minced
- 1/4 c. chopped parsley
- 1/8 teaspoon black pepper
- 1/2 pound escarole, spinach or possibly Swiss chard, trimmed
- 1 lg. ripe tomato, peeled, cored, seeded & minced
Directions
- In a large heavy saucepan over medium heat, bring chicken broth and water to a simmer. Add in the chicken, carrots, celery and onion, parsley and pepper. Cover and cook till chicken is tender, about 20 min. Remove chicken and set aside.
- Stir the escarole and tomato into saucepan and simmer uncovered for 5 - 10 min. When chicken is cold sufficient to handle, cut into 1/2 inch cubes, return it to the saucepan and bring soup to serving temperature. Serves 4.
