Chicken Escarole Soup

Chicken Escarole Soup

Recipe courtesy of Harvard University Dining Services

Serves 100

Ingredients:

• 4 tablespoons olive oil
• 2 pounds white onion, diced
• 2 pounds carrot, diced
• 2 pounds celery, diced
• 4 ounces garlic, diced
• 5 pounds chicken tenders, cooked and diced
• 5 pounds escarole, washed and chopped
• 5 gallons chicken stock
• 2 #10 cans drained white beans, about 12 pounds
• 4 ounces fresh thyme, chopped
• 2 ounces dried oregano

Preparation:

1. In soup pot over medium heat, add olive oil. Sauté onions, carrots, and celery until soft, about 10 minutes. Add garlic. Add escarole. Sauté 5 minutes to wilt slightly. Add chicken stock. Bring to a boil. Reduce heat to a simmer.
2. Add chicken, beans, thyme, and oregano. Simmer 10 minutes and serve.

Nutrition facts:

Per 1/100 of recipe 127 calories 10 grams of protein 17 grams of carbohydrates 4 grams of fiber 4 grams of sugar 633 milligrams of sodium 2 grams of fat 16 milligrams of cholesterol

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