dish
Classic Italian Chicken Soup

8
Serves
284
Calories
13
Nutrients
13
Vitamins

Ingredients

12 cups low-sodium chicken broth
2 cups canned crushed Italian tomatoes
1 large onion , diced
8 ounces orzo or other small, shaped pasta
4 cups chopped fresh spinach , escarole or kale
1/4 cup chopped fresh parsley
1/4 cup chopped fresh oregano

Cooking Instructions

1. Remove and discard the skin from the chicken breasts and place the breasts in a large soup pot. Add the chicken broth, bring it to a boil and reduce the heat so that the broth just simmers. Simmer until the chicken is thoroughly cooked, about 15 minutes. Remove the chicken and transfer to a plate to cool.

2. Skim the fat from the broth and bring it back to a boil. Add the tomatoes, onion, carrots, celery and red pepper. Simmer until the vegetables are soft, about 5 minutes.

3. Add the orzo or other pasta and cook for 5 to 8 more minutes, until the pasta is al dente.

4. Meanwhile, discard the bones from the chicken and chop the meat into small pieces.

5. Add the chicken, spinach, parsley and oregano to the soup pot and simmer for another minute or two. Season to taste with salt and pepper. Serve in warm soup bowls with a thick slice of Italian bread.

Serving Size: 1 large bowl

Nutrition Information

Number of Servings: 8
Calories
284
Protein
29 g
Total Carbohydrate
33 g
Dietary Fiber
4 g
Soluble Fiber
1 g
Sugar
7 g
Total Fat
4 g
Saturated Fat
2 g
Monounsaturated Fat
0 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
55 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
42 %
Percent Calories from Carbohydrate
46 %
Percent Calories from Fat
13 %
Vitamin A
975 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
12 mg
Vitamin B6
1 mg
Vitamin B12
0 mcg
Vitamin C
48 mg
Vitamin D
0 IU
Folate
114 mcg
Vitamin E
1 IU
Pantothenic Acid
1 mg
Calcium
83 mg
Iron
3 mg
Phosphorus
239 mg
Potassium
613 mg
Sodium
385 mg
Zinc
1 mg