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Chicken and Escarole Soup with Lemon
CLEVELAND CLINIC WELLNESS12Ingredients
60Minutes
180Calories
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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. extra-virgin olive oil
- 2 leeks (white and light green parts, sliced into ¼-inch thick half moons)
- 3 carrots (cut into ½ -inch pieces)
- 2 celery (ribs, cut into ½-inch pieces)
- 2 cloves garlic (chopped)
- 14.5 oz. diced tomatoes
- 3/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 16 oz. boneless, skinless chicken breasts
- 4 cups leaves (torn escarole escarole)
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. fresh dill (chopped)
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NutritionView More
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180Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories180Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol50mg17% |
| Sodium440mg18% |
| Potassium710mg20% |
| Protein18g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate12g4% |
| Dietary Fiber3g12% |
| Sugars6g |
| Vitamin A160% |
| Vitamin C40% |
| Calcium6% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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