Recipes

Chicken-Escarole Soup

Written on January 01, 2005

Healthy Bonus: Vitamin K and folate from the escarole

8 cups (2 quarts) chicken broth
1 tsp lemon zest
2 bay leaves
1/2 medium onion, grated
1 whole boneless, skinless chicken breast (about 8 oz), halved
1 head escarole (about 3 cups), rinsed and cut into 1-inch squares
6 tbsp freshly grate Parmesan

Bring broth to a boil in a large soup pot over medium-high, then stir in zest, bay leaves and onion. Add chicken, reduce heat to low and simmer 10 minutes. Remove chicken and cool before cutting into bite-size pieces. Return soup to a boil, then stir in escarole and chicken pieces. Reduce heat and simmer, covered, another 5 minutes. Remove bay leaves. Salt and pepper; garnish each bowl with 1 tbsp Parmesan.

Nutritional analysis per serving (Serves 6): 124 calories, 17.6 g protein, 3.4 g carbohydrate, 3.8 g fat (1.5g saturated fat), 1 g fiber.