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Photo: Oxmoor House Photo by: Photo: Oxmoor House

Chicken-Escarole Soup

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

Oxmoor House APRIL 2009

  • Yield: 4 servings (serving size: 1 cup)
  • Cook time:14 Minutes
  • Prep time:1 Minute

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.

Note:

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 www.choosemyplate.gov.

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
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Chicken-Escarole Soup recipe

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