Chicken-Noodle Soup with Spinach

Leigh Beisch
Prep: 10 minutes; Cook: 20 minutes. For the best flavor, use freshly grated nutmeg.


Serves 4 (serving size: 1 cup)

Nutritional 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


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


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.