Chicken-Noodle Soup with Spinach

chkn-noodle-spinach-soup Leigh Beisch


  • 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.

    Prep: 10 minutes; Cook: 20 minutes. For the best flavor, use freshly grated nutmeg.
  • Yield: Serves 4 (serving size: 1 cup)

Nutritional Information

Calories per serving: 252
Fat per serving: 5g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 24g
Carbohydrate per serving: 27g
Fiber per serving: 3g
Cholesterol per serving: 38mg
Iron per serving: 3mg
Sodium per serving: 842mg
Calcium per serving: 101mg

Good to Know

Leafy greens like baby spinach are a great source of heart-healthy folate and vitamin C.