How To Make Chicken Soup with Spinach and Whole Wheat Acini di Pepe
This 30-minute chicken soup is made with sauteed celery, carrot, and garlic cooked in chicken broth with bay leaves for some subtle added flavor.
Serves:
Ingredients
- 1lbchicken thighs,boneless, skinless trimmed of all fat
- ¼tspkosher salt
- 1tspolive oil
- ½cuponion,diced
- ½cupcelery,diced
- ½cupcarrot,peeled and sliced
- 3clovesgarlic,minced
- 4cupslow-sodium chicken broth
- 2bay leaves
- black pepper,to taste
- 2cupsbaby spinach
- ½cupDelallo Whole Wheat Acini di Pepe
- Parmesan,grated, optional, for serving
Instructions
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Season the chicken with salt.
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Heat the oil in a medium nonstick pot over medium heat. Add the onion, celery, carrot, and garlic and sauté for 4 to 5 minutes until soft.
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Add the chicken, broth, bay leaves, and ⅛ teaspoon black pepper and bring to a boil. Cover and reduce to medium-low for about 25 minutes until the chicken shreds easily.
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Discard the bay leaves, then coarsely shred the chicken with two forks and return to the soup.
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Add the pasta and cook according to package directions, adding the baby spinach at the last 1 minute to wilt.
Nutrition
- Calories: 372.55kcal
- Fat: 21.77g
- Saturated Fat: 5.80g
- Trans Fat: 0.10g
- Monounsaturated Fat: 9.39g
- Polyunsaturated Fat: 4.49g
- Carbohydrates: 18.63g
- Fiber: 1.95g
- Sugar: 2.45g
- Protein: 26.13g
- Cholesterol: 111.13mg
- Sodium: 308.33mg
- Calcium: 52.21mg
- Potassium: 633.25mg
- Iron: 1.99mg
- Vitamin A: 180.92µg
- Vitamin C: 5.02mg
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