Chicken-Escarole Soup
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
Yield: 4 servings (serving size: 1 cup)
Recipe from
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Nutritional Information
Amount per serving
- Calories: 118
- Calories from fat: 27%
- Fat: 4g
- Saturated fat: 0.7g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 0.6g
- Protein: 13.5g
- Carbohydrate: 7.9g
- Fiber: 1.5g
- Cholesterol: 30mg
- Iron: 1.1mg
- Sodium: 535mg
- Calcium: 49mg
Ingredients
- 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
Preparation
- 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.
Chicken-Escarole Soup Recipe at a Glance
- COURSE: Soups/Stews
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Vegetables, Poultry
- DIETARY CONSIDERATION: Low Saturated Fat
- PUBLICATION: Oxmoor House
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