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Prep Time: 55 mins
Serves: 4


Chicken Vegetable Soup

1 Tablespoon  olive oil
1 Teaspoon dried oregano
1 small head of escarole, cut into wide strips
1/2 Can (14.5 oz.) of  diced tomatoes
1/2 Pound  boneless skinless chicken breast
1/3 Cup carrots, chopped
1/4 Cup grated Pecorino Romano cheese
2 Teaspoon garlic, minced
2 14.5 oz. cans of  chicken broth
3/4 Cup celery, chopped
3/4 Cup onions, chopped

Recipe Directions:
Cut chicken into 1 inch pieces. Heat oil in large pot over medium heat. Add chicken, oregano, onions and garlic; sauté for a couple of minutes. Then add celery and carrots, and saute, stirring occasionally for 10 minutes until vegetables begin to soften. Stir in tomatoes and broth, and bring to a boil. Reduce heat and simmer for 20 minutes. Add escarole and cheese; simmer for 5 minutes until escarole is wilted. Season with salt and pepper, and serve.

Serving Ideas:
Nutritional Information Per Serving: Calories 190, Protein 18g, Carb 21g, Fat 8g, Saturated Fat 2.5g,
Cholesterol 40mg, Sodium 1210mg



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