Directions:
- Saute onion and celery in a little olive oil until onion is transparent. Add chicken broth, chicken breasts, salt, pepper, and garlic. Add enough water to cover chicken. Simmer until chicken is cooked through. Skim off any impurities that collect on the surface of the soup . Remove chicken breast when cooked and allow to cool for easy handling. Add corn and escarole to soup and continue simmering until vegetables are cooked. Remove chicken from bones and discard skin and bones. Add chicken to soup.
- Cook pasta separately.
- To serve, place cooked pasta in each bowl, and top with soup mixture. Top with freshly grated Parmesan cheese if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.7 Kcal (673 kJ) | ||
| Calories from fat | 79.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.85g | 14% | |
|---|---|---|---|
| Cholesterol | 45.16mg | 15% | |
| Sodium | 870.81mg | 36% | |
| Potassium | 421.7mg | 9% | |
| Total Carbs | 9.7g | 3% | |
| Sugars | 2.14g | 9% | |
| Dietary Fiber | 1.89g | 8% | |
| Protein | 13.02g | 26% | |
| Vitamin C | 6.4mg | 11% | |
| Iron | 0.5mg | 3% | |
| Calcium | 52.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 62.41 Kcal (261 kJ) | ||
| Calories from fat | 30.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.43g | 14% | |
|---|---|---|---|
| Cholesterol | 17.54mg | 15% | |
| Sodium | 338.18mg | 36% | |
| Potassium | 163.77mg | 9% | |
| Total Carbs | 3.77g | 3% | |
| Sugars | 0.83g | 9% | |
| Dietary Fiber | 0.73g | 8% | |
| Protein | 5.06g | 26% | |
| Vitamin C | 2.5mg | 11% | |
| Iron | 0.2mg | 3% | |
| Calcium | 20.5mg | 5% | |
* 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.
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