Chicken-Noodle Soup with Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep: 10 minutes; Cook: 20 minutes. For the best flavor, use freshly grated nutmeg. 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 |
Directions:
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.
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