Dinner

Chicken-Noodle Soup with Spinach

Name: Chicken-Noodle Soup with Spinach
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5-ounce) package baby spinach; 1/4 teaspoon freshly ground black pepper; 2 skinless, boneless chicken-breast halves; 3 (14-ounce) cans fat-free, less-sodium chicken broth; 1 teaspoon minced garlic; 1/4 teaspoon grated whole nutmeg; 2 teaspoons olive oil; 1/4 cup shaved fresh Parmesan cheese; 1 (1-inch) cube Parmesan cheese, preferably with rind; 1/4 teaspoon salt; 1/2 cup uncooked tubetti (tiny tube-shaped pasta) or other small pasta

6 October 2026

Not yet ratedRate Recipe

Total Time45 Mins

Serves4

Per Serving$2.26

You can never have too many main course recipes, so give Chicken-Noodle Soup with Spinach a try. One portion of this dish contains approximately 22g of protein, 7g of fat, and a total of 249 calories. This recipe serves 4.

Lunch Soup Winter Fall Cheese Chicken Spinach

Method:

1
Heat oil in a large stockpot over medium-low heat.
2
Add garlic; cook 10 seconds or until fragrant.
3
Add broth, chicken, Parmesan cube, salt, pepper, and nutmeg. Bring to a boil; reduce heat to medium, and simmer 10 minutes.
4
Remove chicken; set aside.
5
Remove Parmesan cube; discard.
6
Return broth mixture to a boil.
7
Add pasta; simmer 9 minutes or until pasta is tender.
8
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.