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Ingredientes
- 2 c. low sodium chicken broth
- 2 c. water
- 1 skinned & boned chicken breast
- 2 med. carrots, peeled & minced
- 2 med. stalks celery, minced
- 1 med. yellow onion, minced
- 1/4 c. chopped parsley
- 1/8 teaspoon black pepper
- 1/2 pound escarole, spinach or possibly Swiss chard, trimmed
- 1 lg. ripe tomato, peeled, cored, seeded & minced
Direcciones
- In a large heavy saucepan over medium heat, bring chicken broth and water to a simmer. Add in the chicken, carrots, celery and onion, parsley and pepper. Cover and cook till chicken is tender, about 20 min. Remove chicken and set aside.
- Stir the escarole and tomato into saucepan and simmer uncovered for 5 - 10 min. When chicken is cold sufficient to handle, cut into 1/2 inch cubes, return it to the saucepan and bring soup to serving temperature. Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1459g | |
| Calories 259 | |
| Calories from Fat 39 | 15% |
| Total Fat 4.39g | 5% |
| Saturated Fat 1.2g | 5% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 345mg | 14% |
| Potassium 1682mg | 48% |
| Total Carbs 35.09g | 9% |
| Dietary Fiber 8.4g | 28% |
| Sugars 15.75g | 11% |
| Protein 24.76g | 40% |
