Recipe Library
Chicken Noodle Soup with Spinach & Parmesan
Garlic and red pepper warm the olive oil, releasing a fragrant base that simmers with white wine and broth. Tender pasta and shredded chicken soak up the savory liquid while spinach wilts softly, and lemon brightens each spoonful before Parmesan melts on top.
- Total
- 27 min
- Prep
- 15 min
- Cook
- 12 min
- Serves
- 4
Nutrition per Serving
- Calories
- 323
- Protein
- 23g
- Carbs
- 28g
- Fat
- 13g
- Fiber
- 4g
- Sugar
- 1g
- Sodium
- 445mg
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1/4 teaspoon crushed red pepper
- 1/3 cup dry white wine
- 6 cups low-sodium chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 cup whole-wheat small elbow pasta
- 2 cups shredded cooked chicken breast
- 1 (5-ounce) package baby spinach
- 1/2 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/3 cup finely grated Parmesan cheese
Instructions
- 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.