Directions:
- Bring broth to a boil in a 3-quart saucepan. Add carrot and pasta; cover, reduce heat, and simmer 6 minutes, stirring occasionally. Stir in escarole and chicken; cook for 3 minutes or until chicken is done.
- Remove from heat; stir in ginger and curry paste. Ladle soup into 4 bowls; sprinkle with cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 202.77 Kcal (849 kJ) | ||
| Calories from fat | 48.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.34g | 8% | |
|---|---|---|---|
| Cholesterol | 68.13mg | 23% | |
| Sodium | 922.17mg | 38% | |
| Potassium | 574.93mg | 12% | |
| Total Carbs | 14.16g | 5% | |
| Sugars | 1.54g | 6% | |
| Dietary Fiber | 1g | 4% | |
| Protein | 27.39g | 55% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.8mg | 4% | |
| Calcium | 40.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 71.29 Kcal (298 kJ) | ||
| Calories from fat | 16.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.88g | 8% | |
|---|---|---|---|
| Cholesterol | 23.95mg | 23% | |
| Sodium | 324.23mg | 38% | |
| Potassium | 202.14mg | 12% | |
| Total Carbs | 4.98g | 5% | |
| Sugars | 0.54g | 6% | |
| Dietary Fiber | 0.35g | 4% | |
| Protein | 9.63g | 55% | |
| Vitamin C | 1.4mg | 7% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.3mg | 4% | |
| Calcium | 14.1mg | 4% | |
* 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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