Recipe: Chicken and Escarole Soup with Lemon

Warm up with this soothing, nutrient-rich chicken soup. Instead of soggy white flour noodles, we’ve tossed in a bunch of hearty green escarole, full of folic acid, fiber, and vitamins A and K. The chicken is a great source of protein, of course, and also provides nearly all the vitamin D3 (niacin) that you need in a day. Flavor-wise, there are plenty of delicious veggies besides the escarole, plus a refreshing pop of lemon juice and fresh dill. This soup cooks in 32 minutes flat!

Ingredients

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 leaves
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill

Instructions

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.
2. 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 of water. Add the chicken breasts. Let the soup come to a boil, then lower the heat to medium and simmer for 15 minutes.
3. 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.
4. 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.

Nutrition information (per serving)

Yield: 6 servings

Calories 191
Fat 6 g total
Saturated Fat 1 g
Fat 0 trans
Protein 21 g
Carbohydrate 15 g
Dietary Fiber4 g
Sugar 3 g
Added Sugar 0 g
Cholesterol 47 mg
Sodium 469 mg

Developed by Sara Quessenberry for Cleveland Clinic Wellness