Chicken Florentine Soup

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.

Yield: 6 servings (serving size: 1 1/2 cups)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 219
  • Calories from fat: 0.0%
  • Fat: 6.2g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 2g
  • Protein: 23.7g
  • Carbohydrate: 17.1g
  • Fiber: 2.4g
  • Cholesterol: 80mg
  • Iron: 3.3mg
  • Sodium: 810mg
  • Calcium: 88mg

Ingredients

  • 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)

Preparation

  1. 1. Cook pasta according to package directions, omitting salt and fat. Set aside.
  2. 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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