Chicken-Noodle Soup with Spinach

Recipe submitted by: Amy Pickett
Recipe courtesy of:,,10000001046810,00.html

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Everyone will think you slaved over the stove all day when eating this quick and easy to make dinner

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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


  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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