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Escarole & Rice Soup with Chicken

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 80
Calories from Fat 20
% Daily Value*
Total Fat 2.5g 4%
Saturated Fat 0.5g 3%
Trans Fat 0g  
Cholesterol 10mg 3%
Sodium 200mg 8%
Potassium 200mg 6%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Sugars 2g  
Protein 5g  
 
Vitamin A 0% Vitamin C 6%
Calcium 4% Iron 4 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 5 gallons
Serving Size: 1 cup

Ingredients

Amount Ingredients
4 gal. Water, Hot
1 lb. Custom Culinary® Gold Label Low Sodium Chicken Base
4 oz. Vegetable Oil
2 lbs. Onion, Chopped
7 lbs. Escarole, Trimmed, Washed & Thinly Sliced
1 1/4 lbs. Rice, Short Grain or Arborio
2 lbs. Chicken, Cooked, Diced
1/2 of a #10 can Tomatoes, Drained, Canned, Seeded, Chopped
to taste Black Pepper, Freshly Ground
1 1/2 cups Parmesan Cheese

Recommended Product: 0144 Gold Label Low Sodium Chicken Base

Directions

  1. In an 8 quart sauce pot or 10 gallon steam jacketed kettle combine hot water and Custom Culinary® Gold Label Low Sodium Chicken Base, mixing well.
  2. In a 4 quart sauce pot heat vegetable over medium high heat. Add onions and saute 3-5 minutes until tender.
  3. Add escarole and 1 quart of stock. Bring to a boil. Reduce heat and gently boil 15 minutes. Add to remaining stock.
  4. Add rice, heat to boiling over medium high heat. Gently boil covered for 10 minutes, stirring occasionally.
  5. Add chicken, tomatoes and black pepper. Heat to boiling. Reduce heat and gently boil 5-10 minutes until rice is tender. Sprinkle on parmesan cheese when serving.
Low-Sodium Recipe

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