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Chicken Florentine Soup

Oxmoor House
Prep time 2 mins
Cook time 13 mins
Yield 6 servings (serving size: 1 1/2 cups)
Round out this rustic one-dish meal with warm crusty bread, and use it to soak up the richly flavored broth. Orzo makes a fine substitute for the ditalini.


  • 1/2 cup uncooked ditalini (very short tube-shaped macaroni)
  • 1 1/4 pounds skinless, boneless chicken thighs, chopped
  • 3 cups fat-free, less-sodium chicken broth
  • 1 cup water
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
  • 1 (6-ounce) package fresh baby spinach
  • 2 tablespoons commercial pesto
  • 1/4 teaspoon freshly ground black pepper
  • Grated fresh Parmesan cheese (optional)

Nutrition Information

  • calories 219
  • caloriesfromfat 0.0 %
  • fat 6.2 g
  • satfat 1.4 g
  • monofat 2.4 g
  • polyfat 2 g
  • protein 23.7 g
  • carbohydrate 17.1 g
  • fiber 2.4 g
  • cholesterol 80 mg
  • iron 3.3 mg
  • sodium 810 mg
  • calcium 88 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Set aside.

  2. While pasta cooks, combine chicken, broth, and water in a large Dutch oven. Cover and bring to a boil. Reduce heat, and simmer 3 minutes or until chicken is cooked. Remove chicken with a slotted spoon; keep warm. Stir in tomatoes; cook 1 minute or until thoroughly heated. Stir in spinach; cook 2 minutes or until spinach wilts. Add cooked chicken and pasta to pan; cook 1 minute or until thoroughly heated. Stir in pesto and pepper. Ladle soup evenly into 6 bowls, and sprinkle with Parmesan cheese, if desired.

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