Chicken Noodle Soup with Spinach & Parmesan
A quick and simple chicken noodle soup with spinach and Parmesan, enhanced by wine and garlic.
Equipment
- medium saucepan
Ingredients
Base Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic thinly sliced
- ¼ teaspoon crushed red pepper
- ⅓ cup dry white wine
- 6 cups low-sodium chicken broth
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ½ cup whole-wheat small elbow pasta
- 2 cups shredded cooked chicken breast
- 1 5 ounce package baby spinach
- ½ teaspoon lemon zest
- 2 tablespoons lemon juice
- ⅓ cup finely grated Parmesan cheese
Instructions
Cooking Steps
- Cook oil, garlic and crushed red pepper in a medium saucepan over medium-high heat, stirring constantly, until fragrant and sizzling, about 2 minutes.
- Stir in wine; cook, stirring once, until reduced by half, about 2 minutes.
- Stir in broth, salt and pepper. Cover and bring to a boil over high heat.
- Add pasta; cook, stirring occasionally, until al dente, about 6 minutes.
- Remove from heat. Add chicken and spinach; stir until the spinach is wilted, about 1 minute.
- Stir in lemon zest and lemon juice.
- Divide the soup among 4 shallow bowls; sprinkle with Parmesan.
Notes
Store in an airtight container for up to 3 days.
Nutrition
Serving: 1.75cupsCalories: 323kcalCarbohydrates: 28gProtein: 23gFat: 13gSaturated Fat: 3gCholesterol: 31mgSodium: 445mgPotassium: 696mgFiber: 4gSugar: 1gVitamin C: 12mgCalcium: 141mgIron: 3mg
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