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  • Healthy Serving: Recipe Directory

  • Chicken Escarole Soup

  • Ingredients:

    • 2 cups low-sodium chicken broth
    • 2 cups water
    • 1 chicken breast, skinned and boned
    • 2 medium carrots, peeled and chopped
    • 2 medium celery stalks, chopped
    • 1 medium yellow onion, chopped
    • 1/4 cup minced parsley
    • 1/8 tsp. black pepper
    • 1/2 lb. escarole, spinach or Swiss chard, trimmed
    • 1 large ripe tomato, peeled, cored, seeded and chopped

    In a large, heavy saucepan over medium heat, bring chicken broth and water to a simmer. Add the chicken, carrots, celery, onion, parsley, and pepper. Cover and cook until chicken is tender-about 20 minutes. Remove chicken and set aside. Stir the escarole and tomato into saucepan and simmer uncovered for 5-10 minutes. When chicken is cool enough to handle, cut into 1/2-inch cubes, return it to the saucepan and bring soup to serving temperature. Serves 4.

    Per serving:

    Calories: 207
    Cholesterol: 15 mg.
    Fat: 1 g
    Sodium: 87 mg.
    Calories from fat: 4%

    From Rhode Island Hospital's "Healthy Cooker"