Oregano, whole wheat bowtie pasta and chicken combine in this delicious chicken soup with an Italian flair.
Author: Peter | Simple Nourished Living
2mediumcarrots, thinly sliced
2mediumcelery stalks, chopped
2cans(14.5 ounces each) low-sodium chicken broth
1cupdry whole wheat farfalle pasta
1-¾cupscooked lean chicken breast, shredded
Grated Parmesan cheese for topping (optional)
Over medium-high heat, heat the oil in a soup pot.
Add the onion and cook for about 5 minutes, or until onion becomes translucent.
Add the carrots, celery, garlic and oregano and cook for about 2 minutes.
Pour in the chicken broth and simmer for 5 minutes.
Add the pasta and cook for 8 minutes.
Add the chicken and spinach and cook for 2 to 3 minutes, or until the spinach wilts.
Divide evenly among 4 bowls and serve with grated Parmesan cheese, if using.
Try upping the Italian flair of this hearty soup by adding 2 tablespoons of sweet vermouth between the onions and carrots. The alcohol will burn off while cooking and you'll be left with a slightly richer, sweeter soup.This is a great recipe for using up some of that leftover rotisserie chicken in the refrigerator.If you only have uncooked chicken breasts, or tenders, thinly slice and add to the soup with the spinach—just as you would with pre-cooked chicken. You may need to adjust the cooking time for a minute or two to ensure the chicken is fully cooked before serving.To make this soup gluten-free, simply substitute your favorite gluten-free pasta.Serving size: About 1-½ cups4*SmartPoints (Green plan)2*SmartPoints (Blue plan)1*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Low-Fat Tuscan Chicken Bowtie Soup
Amount Per Serving (1 /4th recipe (about 1-½ cups))
Calories 200Calories from Fat 27
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/tuscan-chicken-bowtie-soup/