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

• 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 package baby spinach
• 1/2 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1/3 cup finely grated Parmesan cheese

Directions

Step 1: 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.

Step 2: 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.

Step 3: Remove from heat. Add chicken and spinach; stir until the spinach is wilted, about 1 minute. Stir in lemon zest and lemon juice.

Step 4: Divide the soup among 4 shallow bowls; sprinkle with Parmesan.