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My Mother's Chicken Escarole Soup
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- cook: 0 hr
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This recipe for chicken escarole soup comes courtesy of Joan Nathan. Serve it with Passover Popovers.
Ingredients
- 6 whole chicken leg-thigh quarters
- 2 stalks celery, sliced into 2-inch pieces
- 2 whole carrots, coarsely chopped
- 1 large onion, quartered
- 1 parsnip, coarsely chopped
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- Coarse salt and freshly ground black pepper
- 1 pound escarole, chopped
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 343 % Daily Value *
- Total Fat: 20 g 31.44%
- Saturated Fat: 7 g 34.82%
- Trans Fat: 0 g %
- Cholesterol: 103 mg 34.17%
- Sodium: 358 mg 14.93%
- Calcium: 78 mg 7.77%
- Potassium: 294 mg 8.4%
- Magnesium: 0 mg 0%
- Iron: 3 mg 14.59%
- Zinc: 0 mg 0%
- Total Carbohydrate: 16 g %
- Dietary Fiber: 5 g 20.83%
- Sugar: 1 g
- Protein: 25 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 73.92%
- Vitamin C 8.36%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat3
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables1
- Exchange - Lean Meat3
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total3 oz-eq
