Oxmoor House Photo by: Oxmoor House

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.

Oxmoor House MARCH 2010

  • Yield: 6 servings (serving size: 1 1/2 cups)
  • Cook time:13 Minutes
  • Prep time:2 Minutes


  • 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)


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.

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

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Chicken Florentine Soup recipe