The Stay Well Shop does not sell N95 masks, surgical masks or other personal protective equipment (PPE). Please be aware of recent fraud warnings issued by the Federal Trade Commission related to coronavirus scams and follow the FTC guidelines for shopping online.

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


  1. 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.
  2. 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.

Nutritional Information:

Calories: 191, Total fat: 6g, Saturated fat: 1g, Protein: 21g, Carbohydrate: 15g, Dietary fiber: 4g, Sugar: 3g, Added sugar: 0g, Cholesterol: 47mg, Sodium: 469mg.