Chicken And Escarole Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 8 | oz | Skinned and boned chicken |
| breasts | ||
| 1 1/2 | qt | Water |
| 4 | Instant chicken broth and | |
| seasoning mix | ||
| 2 | c | Diced carrots |
| 1 | c | Diced celery |
| 1/2 | c | Chopped onion |
| 3 | c | Chopped escarole |
| 1 1/2 | oz | Uncooked noodles, medium |
| width | ||
| 1 | T | Chopped fresh parsley |
| 1 | ds | Pepper |
INSTRUCTIONS
1998 In 4quart-saucepan combine chicken with water and broth mix; bring to a boil. Reduce heat to low, cover, and let simmer for 20 minutes. Using a slotted spoon, remove chicken from liquid to work surface; dice chicken and set aside. Add carrots, celery, and onion to saucepan, cover, and cook over medium heat for 10 minutes. Return chicken to saucepan; add remaining ingre-dients and cook until noodles are tender, S to 10 minutes. MAKES 4 SERVINGS Each serving provides: 1 1/2 Protein Exchanges; 1/2 Bread Exchange: 31/4 vegetable Exchanges; 10 calories Optional Exchange Per serving: 156 calories: 17 g protein; 1 g fat; 19 g carbohydrate; 61 rag calcium; 925 mg sodium; 43 rng cholesterol VARIATION 1-cup hot cooked long-grain rice may be substituted for the noodles. Do not add rice with remaining ingredients. Cook escarole mixture until hot, 8 to 10 minutes; add rice and stir to combine. Serve imme-diately. Per serving: 170 calories; 17 g protein; 1 g tat; 23 g carbohydrate; 63 rag calcium; 925 rag sodium; 33 mg cholesterol Mary Theresa Basso Bronx, New York Scanned by Sandy W. Posted to recipelu-digest by Ron West <rwwest@execnet.net> on Feb 28,
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Nutrition (calculated from recipe ingredients)
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Calories: 1004
Calories From Fat: 184
Total Fat: 20.8g
Cholesterol: 312.2mg
Sodium: 6665.4mg
Potassium: 3172.5mg
Carbohydrates: 73g
Fiber: 13.6g
Sugar: 18.6g
Protein: 124.5g