Prep: 10 minutes; Cook: 20 minutes. For the best flavor, use freshly grated nutmeg.Leafy greens like baby spinach are a great source of heart-healthy folate and vitamin C.


Credit: Leigh Beisch

Recipe Summary test

Serves 4 (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

  • Return broth mixture to a boil. Add pasta; simmer 9 minutes or until pasta is tender.

  • 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.

Nutrition Facts

252 calories; fat 5g; saturated fat 2g; mono fat 2g; protein 24g; carbohydrates 27g; fiber 3g; cholesterol 38mg; iron 3mg; sodium 842mg; calcium 101mg.