Chicken-Escarole Soup
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 2 bay leaves
- 1 tsp lemon zest
- 8 cups (2 quarts) chicken broth
- 1/2 medium onion, grated
- 1 whole boneless, skinless chicken breast (about 8 ounces), halved
- 1 head escarole (about 3 cups), rinsed and cut into 1-inch squares
- 6 tbsp freshly grated parmesan
Preparation 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 124 calories, 3.8 g fat (1.5 g saturated fat), 3.4 g carbohydrates, 17.6 g protein, 1 g fiber Nutritional analysis provided by Self
Preparation 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 124 calories, 3.8 g fat (1.5 g saturated fat), 3.4 g carbohydrates, 17.6 g protein, 1 g fiber Nutritional analysis provided by Self
