Chicken Escarole and Vermicelli Soup Recipe

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Ingredients:

Serving

3 garlic cloves, chopped
2 tbsp olive oil
6 cups chicken broth
1 head escarole , cut into 2 inch pieces
1 oz spaghetti, broken up (about 1/2 cup)
1 cup chopped cooked chicken
salt and pepper
parmesan cheese

Directions:

In a large saucepan, cook garlic in oil over moderate heat until golden, about 3 minutes.
Add stock and bring to a boil.
Add escarole to stock and simmer 10 minutes.
Add spaghetti and simmer until tender, 10-12 minutes.
Add chicken and heat through. Season with salt and pepper to taste.
Ladle into bowls and pass cheese separately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	294.26 Kcal (1232 kJ)
Calories from fat	183.4 Kcal
		% Daily Value*
Total Fat	20.38g	31%
Cholesterol	26.82mg	9%
Sodium	2175.23mg	91%
Potassium	609.22mg	13%
Total Carbs	15.16g	5%
Sugars	0.24g	1%
Dietary Fiber	0.26g	1%
Protein	11.32g	23%
Vitamin C	28.1mg	47%
Iron	0.9mg	5%
Calcium	55.9mg	6%

Amount Per 100 g
Calories	51.96 Kcal (218 kJ)
Calories from fat	32.39 Kcal
		% Daily Value*
Total Fat	3.6g	31%
Cholesterol	4.74mg	9%
Sodium	384.13mg	91%
Potassium	107.58mg	13%
Total Carbs	2.68g	5%
Sugars	0.04g	1%
Dietary Fiber	0.05g	1%
Protein	2g	23%
Vitamin C	5mg	47%
Iron	0.2mg	5%
Calcium	9.9mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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