Chicken and Escarole Soup with Lemon
Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness
Unclog stuffy noses and bring on the healing with this soothing, nutrient-rich chicken soup. The escarole (in place of white flour noodles) and chicken offer folic acid, fiber, and vitamins A, D3, and K.
Yield: 6 servings
2 tablespoons extra virgin olive oil
2 leeks (white and light green parts), sliced into ¼-inch thick half moons
3 carrots, cut into ½ -inch pieces
2 ribs celery, cut into ½-inch pieces
2 cloves garlic, chopped
14.5-ounce can diced tomatoes
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 8-ounce boneless, skinless chicken breasts
4 cups torn escarole escarole leaves
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
- In a large pot, heat the oil over medium-high heat. Add the leeks and cook, stirring often, until tender, 5 to 6 minutes. Add the carrots, celery, and garlic and cook, stirring often, until beginning to soften, 4 to 5 minutes. Add the tomatoes, salt, pepper, and 8 cups water. Add the chicken breasts. Let the soup come to a boil, then lower the heat to medium and simmer for 15 minutes.
- Transfer the chicken to a bowl and when cool enough to handle, shred into small pieces. Continue to simmer the soup until the vegetables are tender, about 5 minutes more. Return the chicken to the pot. Add the escarole and simmer until tender, about 2 minutes. Stir in the lemon juice. Divide the soup among bowls and top with dill.
Calories: 191, Total fat: 6g, Saturated fat: 1g, Protein: 21g, Carbohydrate: 15g, Dietary fiber: 4g, Sugar: 3g, Added sugar: 0g, Cholesterol: 47mg, Sodium: 469mg.