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| Cook Time | 30 minutes |
| Servings |
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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 onion diced
- 1/2 cup celery diced
- 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
Ingredients
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Rate this recipe!
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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.
Nutrition Facts
Chicken Soup with Spinach and Whole Wheat Acini Di Pepe
Amount Per Serving
Calories 320
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 2g
10%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 95mg
32%
Sodium 416mg
17%
Potassium 307mg
9%
Total Carbohydrates 31g
10%
Dietary Fiber 5g
20%
Sugars 5g
Protein 27g
54%
Vitamin A
132%
Vitamin C
16%
Calcium
8%
Iron
13%
* Percent Daily Values are based on a 2000 calorie diet.
