Meat & Poultry Chicken Chicken Soup Chicken Noodle Soup Chicken Noodle Soup with Spinach & Parmesan 4.8 (4) 2 Reviews 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. By Julia Levy Julia Levy Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon. EatingWell's Editorial Guidelines Published on December 25, 2023 Tested by Renu Anshie Dhar Tested by Renu Anshie Dhar Renu Dhar has more than a decade of cumulative experience cooking as a personal chef and culinary instructor. As a personal chef, she developed over 1,000 personalized recipes and meal plans for her clients. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Photo: Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster Active Time: 15 mins Total Time: 20 mins Servings: 4 servings Nutrition Profile: Sesame-Free Diabetes-Appropriate Nut-Free Soy-Free Heart-Healthy High-Protein Egg-Free Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster 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 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. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster 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. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster Divide the soup among 4 shallow bowls; sprinkle with Parmesan. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall , Prop Stylist: Shell Royster To make ahead Store in an airtight container for up to 3 days. Nutrition Information Serving Size: 1 3/4 cupsCalories 277, Fat 11g, Saturated Fat 3g, Cholesterol 53mg, Carbohydrates 16g, Total Sugars 2g, Added Sugars 0g, Protein 25g, Fiber 2g, Sodium 544mg, Potassium 222mg EatingWell.com, December 2023 Rate It Print