Name: Chicken-Escarole Soup
Yield: Makes 6 servings
Ingredients: 8 cups (2 quarts) chicken broth; 1 tsp lemon zest; 2 bay leaves; 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

Healthy bonus Vitamin K and folate from the escarole

Recipe information

Yield
Makes 6 servings

Ingredients

8 cups (2 quarts) chicken broth

1 tsp lemon zest

2 bay leaves

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.

Nutrition Per Serving

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

TagsSoup Soup/Stew American Chicken Breast Chicken Poultry Escarole Chicory Leafy Greens Vegetable Starter Side Dinner Nut Free Gluten Free Quick Easy Self

Recipe notes

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