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Sicilian Chicken Soup With Escarole Andpastina

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  Chicken 3 Pound
  White of leek 2
  Carrots 2
  Celery rib 1
  Dried oregano 2 Teaspoon
  Chicken broth 4 Cup (64 tbs)
  Pastina/Tubettini 2⁄3 Cup (10.67 tbs)
  Escarole 1⁄2 Pound
  Salt To Taste
  Freshly ground black pepper To Taste
  Grated parmesan cheese 1⁄4 Cup (4 tbs)

1. In a large soup pot, simmer chicken (including back and neck), leeks, carrots, celery, oregano, broth, and 4 cups water for 45 minutes. Remove chicken and let cool; pull meat from bones, discarding bones. Strain broth; skim off grease.
2. In a large saucepan, bring broth to a boil. Add pastina and cook 5 minutes. Add chicken and escarole and simmer 2 minutes, or until escarole is wilted. Season with salt and pepper to taste. Sprinkle 1 tablespoon grated cheese over each portion.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 864 Calories from Fat 370

% Daily Value*

Total Fat 41 g63.3%

Saturated Fat 12.3 g61.3%

Trans Fat 0 g

Cholesterol 234.8 mg78.3%

Sodium 1110.5 mg46.3%

Total Carbohydrates 42 g14%

Dietary Fiber 7.1 g28.3%

Sugars 9.1 g

Protein 79 g157.5%

Vitamin A 184.9% Vitamin C 39.8%

Calcium 29.1% Iron 43.2%

*Based on a 2000 Calorie diet

Sicilian Chicken Soup With Escarole Andpastina Recipe