Chicken-Escarole Soup

Chicken-Escarole Soup
Photo by Oxmoor House

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 cup chopped cooked chicken breast
  • 2 cups coarsely chopped escarole (about 1 small head)
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped

1. Combine tomatoes and broth in a large saucepan. Cover and bring to a boil over high heat. Reduce heat to low; simmer 5 minutes. Add chicken, escarole, and oil; cook 5 minutes.

View full recipe at My Recipes

Comments

Variations on Chicken-Escarole Soup

  • Chicken-Escarole Soup
    • 8 cups chicken broth
    • 1 teaspoon lemon zest
    • 2 bay leaves
    • 1 whole boneless, skinless chicken breast (about 8 oz), halved
    • 1 escarole
    • +1 other ingredients


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