Healthy Serving:
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"
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