Healthy bonus Vitamin K and folate from the escarole

Ingredients

　　8 cups (2 quarts) chicken broth

　　1 tsp lemon zest

　　2 bay leaves

　　1/2 medium onion, grated

　　1 whole boneless, skinless chicken breast (about 8 ounces), halved

　　1 head escarole (about 3 cups), rinsed and cut into 1-inch squares

　　6 tbsp freshly grated Parmesan

　　Bring broth to a boil in a large soup pot over medium-high, then stir in zest, bay leaves and onion. Add chicken, reduce heat to low and simmer 10 minutes. Remove chicken and cool before cutting into bite-size pieces. Return soup to a boil, then stir in escarole and chicken pieces. Reduce heat and simmer, covered, another 5 minutes. Remove bay leaves. Salt and pepper; garnish each bowl with 1 tbsp Parmesan.

Nutrition Per Serving

　　3.8 g fat (1.5 g saturated fat)

　　3.4 g carbohydrates

　　17.6 g protein

　　1 g fiber

　　#### Nutritional analysis provided by Self