Chicken-Escarole Soup

By á-4131

Yield: 4 servings (serving size: 1 cup)
3 points plus

Calories: 118
Calories from fat: 27%
Fat: 4g
Saturated fat: 0.7g
Monounsaturated fat: 2.1g
Polyunsaturated fat: 0.6g
Protein: 13.5g
Carbohydrate: 7.9g
Fiber: 1.5g
Cholesterol: 30mg
Iron: 1.1mg
Sodium: 535mg
Calcium: 49mg

Ingredients

• 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped $
• 1 (14-ounce) can fat-free, less-sodium chicken broth $
• 1 cup chopped cooked chicken breast $
• 2 cups coarsely chopped escarole (about 1 small head) $
• 2 teaspoons extra-virgin olive oil $

Preparation

Step 1

1. Combine tomatoes and broth in a large saucepan. Cover and bring to a boil over high heat. Reduce heat to low; simmer 5 minutes. Add chicken, escarole, and oil; cook 5 minutes.