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Chicken Escarole Soup

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Chicken Escarole Soup
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4
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Dinner ready in 20 minutes! Here’s a soup made using chicken breasts, escarole and tomatoes – a hearty meal.

Ingredients

2
boneless, skinless chicken breast halves, cut into short strips
1/4
cup sliced green onions
2
(14 1/2-oz.) cans ready-to-serve fat-free chicken broth with 1/3 less sodium
1
(14.5-oz.) can no-salt-added whole tomatoes, undrained, cut up
1/2
teaspoon dried marjoram leaves
1/8
teaspoon pepper
2
cups shredded escarole or spinach

Directions

  • 1 <b>Stovetop Directions:</b> Spray large nonstick saucepan with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken and green onions; cook and stir until chicken is no longer pink.
  • 2 Stir in remaining ingredients. Bring to a boil. Reduce heat to low; simmer 5 minutes or until thoroughly heated.
Tips  

Escarole's firm-textured green leaves hold up well during cooking. Uncooked, they make a hearty contribution in salads, too.

Prepare the soup, excet the escarole, and freeze in a 2-quart container. Be sure to leave an inch or so of headroom at the top of the container to allow for expansion. Reheat the soup in the microwave or on the stovetop and add the escarole just before serving.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
110
(
Calories from Fat
20
)
Daily Value
Total Fat
2g
3%
(
Saturated Fat
0g
0%
)
Cholesterol
35mg
12%
Sodium
530mg
22%
Total Carbohydrate
7g
2%
(
Dietary Fiber
2g
8%
,
Sugars
4g
)
Protein
17g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 1/2 Vegetable; 2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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