CHICKEN-ESCAROLE SOUP

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Chicken-Escarole Soup image

Categories     Soup/Stew     Chicken     Leafy Green     Poultry     Low Fat     Low/No Sugar     Parmesan     Fall     Spring     Winter     Healthy     Escarole     Self

Yield Makes 6 servings

Number Of Ingredients 7

8 cups (2 quarts) chicken broth
1 tsp lemon zest
2 bay leaves
1/2 medium onion, grated
1 whole boneless, skinless chicken breast (about 8 ounces), halved
1 head escarole (about 3 cups), rinsed and cut into 1-inch squares
6 tbsp freshly grated Parmesan

Steps:

  • Bring broth to a boil in a large soup pot over medium-high, then stir in zest, bay leaves and onion. Add chicken, reduce heat to low and simmer 10 minutes. Remove chicken and cool before cutting into bite-size pieces. Return soup to a boil, then stir in escarole and chicken pieces. Reduce heat and simmer, covered, another 5 minutes. Remove bay leaves. Salt and pepper; garnish each bowl with 1 tbsp Parmesan.

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