How to Make Chicken and Escarole Soup

Escarole is a low-calorie vegetable loaded with antioxidants.

Escarole is a nutritious leafy green vegetable. Loaded with Vitamin A, folate, fiber and antioxidants, it is also very low in calories. This chicken and escarole soup can be made in 15 minutes and serves four. One serving provides 120 calories, 3 grams of fiber and 17 grams of protein.

Things You'll Need

• Large saucepan
• Spoon
• 1 can of Italian-style stewed tomatoes, undrained and chopped, 14.5 oz
• 1 can of fat-free, low-sodium chicken broth, 14 oz
• 1 cup chopped cooked chicken breast
• 2 cups coarsely chopped escarole (1 small head)
• 2 tsp. olive oil
• Bowls

Instructions

1. Combine the tomatoes and broth in a large saucepan. Cover and bring to a boil over high heat. Reduce the heat to low and simmer for five minutes.

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2. Add 1 cup of chopped cooked chicken breast, 2 cups of chopped escarole and 2 tsp. of olive oil. Cook for five minutes.

3. Divide the soup among four bowls and serve.