Escarole Soup with Ginger and Cilantro

Name: Escarole Soup with Ginger and Cilantro
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons bottled minced fresh ginger; 118 milliliters chopped carrot; 473 milliliters coarsely chopped escarole; 794 grams fat-free, less-sodium chicken broth; 59 milliliters chopped fresh cilantro; 1 teaspoons red curry paste or crushed red pepper flakes; 454 grams skinless, boneless chicken breasts, cut into (1/2-inch) pieces; 57 grams uncooked spaghetti, broken into thirds

Escarole Soup with Ginger and Cilantro might be just the main course you are searching for. This dairy free recipe serves 4. One portion of this dish contains roughly 28g of protein, 4g of fat, and a total of 204 calories. It can be enjoyed any time, but it is especially good for Autumn. If you have chicken breasts, carrot, cilantro, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Bring broth to a boil in a 3-quart saucepan.

Ingredients you will need

Broth

Equipment you will use

Sauce Pan

Add carrot and pasta; cover, reduce heat, and simmer 6 minutes, stirring occasionally. Stir in escarole and chicken; cook for 3 minutes or until chicken is done.

Ingredients you will need

Escarole