266 Cals 28 Protein 25 Carbs 6 Fats
PREP TIME:
5 mins
COOK TIME:
25 mins
TOTAL TIME:
30 mins
YIELD:4 SERVINGS
COURSE:Dinner, Lunch, Soup
CUISINE:American
When it”s chicken and noodle soup my family craves, we love this easy homemade chicken soup, loaded with chicken, veggies and our favorite pasta shape – Acini di Pepe.
INGREDIENTS
4 boneless skinless chicken thighs, trimmed of all fat (about 1 pound total)
1/4 teaspoon kosher salt
1 teaspoon olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup peeled and sliced carrot
3 cloves garlic, minced
4 cups low-sodium chicken broth
2 bay leaves
black pepper, to taste
2 cups baby spinach
1/2 cup Delallo Whole Wheat Acini di Pepe, 2.5 oz
grated Parmesan, optional for serving
INSTRUCTIONS
Season the chicken with salt.
Heat the oil in a medium nonstick pot over medium heat. Add the onion, celery, carrot and garlic and sauté until soft, 4 to 5 minutes. Add the chicken, broth, bay leaves and 1/8 teaspoon black pepper and bring to a boil. Cover and reduce to medium-low until the chicken shreds easily, about 25 minutes.
Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the pasta and cook according to package directions, adding the baby spinach at the last minute to wilt.
Serving: 11/4 cups, Calories: 266kcal, Carbohydrates: 25g, Protein: 28g, Fat: 6g, Saturated Fat: 0.2g, Cholesterol: 95mg, Sodium: 772mg, Fiber: 3g, Sugar: 3gBlue Smart Points:4Green Smart Points:4Purple Smart Points:3
