chicken noodle soup with spinach parmesan

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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.

INGREDIENTS

Ingredients

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

INSTRUCTIONS

Directions

Cook oil, garlic and crushed red pepper in a medium saucepan over medium-high heat, stirring constantly, until fragrant and sizzling, about 2 minutes. Stir in wine; cook, stirring once, until reduced by half, about 2 minutes.
Stir in broth, salt and pepper. Cover and bring to a boil over high heat. Add pasta; cook, stirring occasionally, until al dente, about 6 minutes.
Remove from heat. Add chicken and spinach; stir until the spinach is wilted, about 1 minute. Stir in lemon zest and lemon juice.
Divide the soup among 4 shallow bowls; sprinkle with Parmesan.