Spinach and Chicken Soup With Parmesan

Spinach and Chicken Soup With Parmesan image Author: Canadian Living Credits: Spinach and Chicken Soup With Parmesan image

Rotisserie chicken adds a pleasant oven-roasted flavour to this soothing vegetable- and-noodle soup. It also cuts prep time dramatically.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: September 2013

Ingredients

  • 2 teaspoons olive oil
  • 2 carrots diced
  • 3 cloves garlic minced
  • 1 teaspoon chopped fresh thyme
  • pinch each salt and pepper
  • 1 pkg sodium-reduced chicken broth
  • 4 cups water
  • 1 1/4 cup small shell pasta (115 g)
  • 4 cups lightly packed baby spinach
  • 3 cups shredded skinless rotisserie chicken
  • 1/2 cup finely shredded Parmesan cheese

Method

In large saucepan, heat oil over medium heat; cook carrots, garlic, thyme, salt and pepper, stirring often, until slightly softened, about 5 minutes.

Pour in broth and water; bring to boil. Add pasta; cook until al dente, about 8 minutes. Stir in spinach and chicken; cook until chicken is warmed through, about 2 minutes.

Sprinkle with Parmesan cheese.

Nutritional facts per each of 8 servings: about

  • Fibre 1 g
  • Sodium 581 mg
  • Sugars 1 g
  • Protein 20 g
  • Calories 196.0
  • Total fat 7 g
  • Potassium 286 mg
  • Cholesterol 66 mg
  • Saturated fat 2 g
  • Total carbohydrate 14 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 27.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 48.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spinach and Chicken Soup With Parmesan

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