Escarole Soup With Chicken And Pasta Recipe

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Servings: 4

Ingredients

Cost per serving $0.89 view details
  • 6 c. Water
  • 3 x Chicken bouillon cubes
  • 6 x Skinless chicken thighs
  • 1 head Escarole, minced
  • 1 tsp Extra virgin olive oil
  • 3 x Cloves Garlic, chopped
  • 1/2 med Red onion, minced Salt and pepper, to taste
  • 1 Tbsp. Rosemary, minced
  • 1 1/2 c. Pasta, Orichette

Directions

  1. In a large Dutch Oven, boil chicken thighs in water till done (approx 40 mins).
  2. In the meantime, heat non-stick skillet over med heat and spray with Extra virgin olive oil Pam. Add in extra virgin olive oil, garlic and onion. Saute/fry till onion starts to soften. Add in minced escarole and season with salt & pepper. Set aside.
  3. When chicken thighs are done, remove from broth and chop. Return to pot and turn heat to high. Once boiling, add in pasta. When al dente, add in escarole mix.
  4. Serve warm, sprinkled with parmesan cheese if you like.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 711g
Recipe makes 4 servings
Calories 521  
Calories from Fat 125 24%
Total Fat 13.94g 17%
Saturated Fat 3.72g 15%
Trans Fat 0.15g  
Cholesterol 57mg 19%
Sodium 645mg 27%
Potassium 517mg 15%
Total Carbs 69.28g 18%
Dietary Fiber 3.4g 11%
Sugars 3.69g 2%
Protein 27.16g 43%
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