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Chicken-Escarole Soup

Photo: Oxmoor House
Prep time 1 min
Cook time 14 mins
Yield 4 servings (serving size: 1 cup)
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


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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