1/4 cup small pasta shapes (i.e., tubettini, stars or orzo)
3 cans (14 1/2 oz. each) low sodium chicken broth
3 carrots, peeled and cut into 1/4 in pieces
1 stalk of celery, cut into 1/4 in pieces
1 tsp salt
2 cups cooked chicken, cut into bite size pieces
1 cup spinach leaves
2 Tbsp fresh grated parmesan cheese
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Let's Make It
Boil salted water, cook pasta as directed, drain.
Combine broth in a saucepan with carrots, celery and salt, bring to a boil. Reduce heat and simmer vegetables are very tender, about 15 minutes
Add drained pasta and chicken to saucepan, stir in spinach until wilted. Ladle into mugs and sprinkle with parmesan cheese.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.