Chicken-Noodle Soup with Spinach

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

Yield: Serves 4 (serving size: 1 cup)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 252
  • Fat: 5g
  • Saturated fat: 2g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.0g
  • Protein: 24g
  • Carbohydrate: 27g
  • Fiber: 3g
  • Cholesterol: 38mg
  • Iron: 3mg
  • Sodium: 842mg
  • Calcium: 101mg

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

Preparation

  1. 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. 2. Return broth mixture to a boil. Add pasta; simmer 9 minutes or until pasta is tender.
  3. 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.
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