Complete with pasta, chicken, and veggies this soup recipe is a warming winter comfort food and an easy way to introduce the family to escarole in a familiar-seeming dish.

Colleen Weeden
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Ingredients

Directions

  • In a 6- to 8-quart pot combine chicken pieces, onion, salt, the thyme, pepper, the garlic, and bay leaves. Add 8 cups water. Bring to boiling; reduce heat. Simmer, covered, 1 hour or until chicken is very tender and falls off the bones.

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  • Remove chicken from broth. When cool enough to handle, remove meat from bones. Discard bones and skin. Cut meat into bite-size pieces. Discard bay leaves. Return chicken to broth. Add 8 cups escarole, carrots, and celery. Return to boiling; reduce heat. Simmer, covered, 15 minutes. Stir in pasta; return to a simmer. Cook 7 to 9 minutes or until pasta and escarole are tender. Stir in basil and remaining escarole. Top each serving with grated Parmesan cheese. Serves 8.

Nutrition Facts

332 calories; 11 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 79 mg cholesterol; 713 mg sodium. 522 mg potassium; 29 g carbohydrates; 4 g fiber; 3 g sugar; 30 g protein; 0 g trans fatty acid; 4107 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 107 mcg folate; 0 mcg vitamin b12; 90 mg calcium; 3 mg iron;

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