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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Healthy bonus Vitamin K and folate from the escarole 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 |
Directions:
1. 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.
2. 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
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