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Chicken-Noodle Soup with Spinach

Leigh Beisch
Yield Serves 4 (serving size: 1 cup)
Prep: 10 minutes; Cook: 20 minutes. For the best flavor, use freshly grated nutmeg.

Ingredients

  • 2 teaspoons olive oil
  • 1 teaspoon minced garlic
  • 3 (14-ounce) cans fat-free, less-sodium chicken broth
  • 2 skinless, boneless chicken-breast halves
  • 1 (1-inch) cube Parmesan cheese, preferably with rind
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated whole nutmeg
  • 1/2 cup uncooked tubetti (tiny tube-shaped pasta) or other small pasta
  • 1 (5-ounce) package baby spinach
  • 1/4 cup shaved fresh Parmesan cheese

Nutrition Information

  • calories 252
  • fat 5 g
  • satfat 2 g
  • monofat 2 g
  • polyfat 0.0 g
  • protein 24 g
  • carbohydrate 27 g
  • fiber 3 g
  • cholesterol 38 mg
  • iron 3 mg
  • sodium 842 mg
  • calcium 101 mg

How to Make It

  1. Heat oil in a large stockpot over medium-low heat. Add garlic; cook 10 seconds or until fragrant. Add broth, chicken, Parmesan cube, salt, pepper, and nutmeg. Bring to a boil; reduce heat to medium, and simmer 10 minutes. Remove chicken; set aside. Remove Parmesan cube; discard.

  2. Return broth mixture to a boil. Add pasta; simmer 9 minutes or until pasta is tender.

  3. Cut chicken-breast halves into thin strips; return to soup. Stir in spinach, and simmer 1 minute or until wilted. Divide soup evenly among 4 bowls; sprinkle with 1/4 cup shaved Parmesan cheese.