Warm up your winter 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. P.S. This soup cooks in 32 minutes flat!
Developed by Sara Quessenberry for Cleveland Clinic Wellness
Yield: 6 Servings
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 escarole leaves
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
In a large pot, heat the oil over medium-high heat. Add the leeks and cook, stirring often, until tender, 5 to 6 minutes. 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 water. Add the chicken breasts. Let the soup come to a boil, then lower the heat to medium and simmer for 15 minutes.
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. 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 Info Per Serving: 191 calories, 6 g total fat, 1 g saturated fat, 0 trans fat, 21 g protein, 15 g carbohydrate, 4 g dietary fiber, 3 g sugar, 0 g added sugar, 47 mg cholesterol, 469 mg sodium
*Note: The photo displayed is representational only and does not show this exact recipe.