Chicken-Escarole Soup

Chicken-Escarole Soup Recipe
Photo: Oxmoor House
To cut down on time and keep cleanup to a minimum, use kitchen shears to easily chop tomatoes while they're still in the can.

Prep: 1 minute; Cook: 14 minutes


4 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 1 Minute
Cook: 14 Minutes

Nutritional Information

Calories 118
Caloriesfromfat 27 %
Fat 4 g
Satfat 0.7 g
Monofat 2.1 g
Polyfat 0.6 g
Protein 13.5 g
Carbohydrate 7.9 g
Fiber 1.5 g
Cholesterol 30 mg
Iron 1.1 mg
Sodium 535 mg
Calcium 49 mg


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


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.


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Cooking Light Fresh Food Fast,

Oxmoor House

April 2009
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