Sunday, April 3, 2016
Spinach and Chicken Soup With Parmesan
Rotisserie chicken adds a pleasant oven-roasted flavour to this soothing vegetable- and-noodle soup. It also cuts prep time dramatically.
By The Test Kitchen
Source: Canadian Living Magazine: September 2013
Prep time 15 minutes
Total time 20 minutes
Portion size 6 to 8 servings
2 tsp (10 mL) olive oil
2 carrots, diced
3 cloves garlic, minced
1 tsp (5 mL) chopped fresh thyme
Pinch each salt and pepper
1 pkg (900 mL) sodium-reduced chicken broth
4 cups (1 L) water
1-1/4 cups (300 mL) small shell pasta, (115 g)
4 cups (26.8 g) lightly packed baby spinach
3 cups (750 mL) shredded skinless rotisserie chicken
1/2 cup (45 g) finely shredded Parmesan cheese
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 Information per each of 8 servings: about
cal 196 pro 20g total fat 7g sat. fat 2g
carb 14g dietary fibre 1g sugar 1g chol 66mg
sodium 581mg potassium 286mg
calcium 10 iron 11 vit A 48 vit C 3