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Chicken Escarole Soup

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Submitted by AZCAP21

YIELD

10 servings

PREP

10 min

COOK

2 hrs

READY

3 hrs

Ingredients

1 1
4 4
EACH EACH CHICKEN PIECES
necks, wings, backs *
10 2.4
CUPS L WATER
1 1
EACH EACH ONIONS
chopped
2 2
EACH EACH CELERY STALKS
2 2
EACH EACH PARSLEY SPRIGS *
1 1
X X SALT AND BLACK PEPPER
to taste *
1 1
HEAD HEAD ESCAROLE
washed, coarsely chopped *

Directions

Simmer all ingredients in a large pot for 2½ hours.

Strain though a fine cheesecloth.

Bring broth to a simmer in a large enough pot to hold soup and escarole.

Add escarole and simmer 15 min.

Serve hot with grated cheese topping.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 256g (9.0 oz)
Amount per Serving
Calories 14 20% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 51mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 1% Vitamin C 2%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
 
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