Healthy bonus Vitamin K and folate from the escarole
Recipe information
Yield
Makes 6 servings
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
Preparation
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.
Nutrition Per Serving
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
