Escarole Soup with Ginger and Cilantro Recipe

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Escarole Soup with Ginger and Cilantro
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Ingredients:

Directions:

  1. Bring broth to a boil in a 3-quart saucepan. Add carrot and pasta; cover, reduce heat, and simmer 6 minutes, stirring occasionally. Stir in escarole and chicken; cook for 3 minutes or until chicken is done.
  2. Remove from heat; stir in ginger and curry paste. Ladle soup into 4 bowls; sprinkle with cilantro.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 202.77 Kcal (849 kJ)
Calories from fat 48.07 Kcal
% Daily Value*
Total Fat 5.34g 8%
Cholesterol 68.13mg 23%
Sodium 922.17mg 38%
Potassium 574.93mg 12%
Total Carbs 14.16g 5%
Sugars 1.54g 6%
Dietary Fiber 1g 4%
Protein 27.39g 55%
Vitamin C 4.1mg 7%
Vitamin A 0.2mg 6%
Iron 0.8mg 4%
Calcium 40.1mg 4%
Amount Per 100 g
Calories 71.29 Kcal (298 kJ)
Calories from fat 16.9 Kcal
% Daily Value*
Total Fat 1.88g 8%
Cholesterol 23.95mg 23%
Sodium 324.23mg 38%
Potassium 202.14mg 12%
Total Carbs 4.98g 5%
Sugars 0.54g 6%
Dietary Fiber 0.35g 4%
Protein 9.63g 55%
Vitamin C 1.4mg 7%
Vitamin A 0.1mg 6%
Iron 0.3mg 4%
Calcium 14.1mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.3
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

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