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Chicken Soup with Acini di Pepe
This quick, comforting chicken soup is filled with tender shredded chicken, tiny acini di pepe pasta, and fresh spinach. High in protein and ready in under 30 minutes—a perfect cozy meal any time.
Ingredients
- 4 boneless skinless chicken thighs (trimmed of all fat (about 1 pound total))
- 1/4 teaspoon kosher salt
- 1 teaspoon olive oil
- 1/2 cup onion (diced )
- 1/2 cup celery (diced )
- 1/2 cup carrots (peeled and sliced )
- 3 cloves garlic (minced)
- 4 cups chicken bone broth (or low-sodium chicken broth)
- 2 bay leaves
- black pepper (to taste)
- 2 cups baby spinach
- 1/2 cup Acini di Pepe (2.5 oz)
- grated Parmesan (optional for serving)
Instructions
- Season the chicken with salt.
- Heat the oil in a medium nonstick pot over medium heat. Add the onion, celery, carrot and garlic and sauté until soft, 4 to 5 minutes. Add the chicken, broth, bay leaves and 1/8 teaspoon black pepper and bring to a boil. Cover and reduce to medium-low until the chicken shreds easily, about 25 minutes.
- Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the pasta and cook according to package directions, adding the baby spinach at the last minute to wilt.
Nutrition
Serving: 11/4 cups, Calories: 266kcal, Carbohydrates: 25g, Protein: 38g, Fat: 6g, Saturated Fat: 0.2g, Cholesterol: 95mg, Sodium: 772mg, Fiber: 3g, Sugar: 3g
- WW Points: 2