Chicken Noodle Soup with Spinach & Parmesan
Wine and garlic add depth to this quick and simple chicken noodle soup. The pasta will absorb broth as the soup sits, so if you want to make a double batch or are planning on eating this over multiple days, cook the pasta separately and add it when you’re ready to serve.
Ingreadient
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1/4 teaspoon crushed red pepper
- 1/3 cup dry white wine
- 6 cups low-sodium chicken broth
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/2 cup whole-wheat small elbow pasta
- 2 cups shredded cooked chicken breast
- 1 (5 ounce) package baby spinach
- 1/2 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/3 cup finely grated parmesan cheese
Direction
Sign-Up/Login to continue ReadingRecipe Categories
