This healthy chicken noodle soup with spinach is the perfect balance of comforting warmth and fresh, nourishing ingredients. Ready in just 20 minutes, it combines tender chicken, wholesome whole-wheat pasta, and vibrant spinach for a wholesome twist on the classic. Finished with a touch of zesty lemon and Parmesan cheese, this soup is a delightful mix of flavors you’ll want to make again and again.
We first whipped this up during a chilly week when we craved something hearty yet light. It quickly became a favorite for its simplicity and flavor-packed profile. Whether you’re battling a cold or just need a cozy, feel-good dinner, this soup delivers all the comfort you could ask for.
Nutrition Benefits of Chicken Noodle Soup with Spinach
What makes this soup not only delicious but also packed with nutrients? Let’s break it down:
- Spinach: This leafy green is rich in iron, vitamin C, and antioxidants, which support immune health and energy levels.
- Chicken Breast: A lean protein source that helps with muscle growth and repair while keeping the soup light yet filling.
- Whole-Wheat Pasta: Packed with fiber, whole-wheat pasta adds a satisfying chew and keeps you feeling fuller for longer.
- Lemon: Lemon juice and zest add a burst of vitamin C and bright flavor, balancing the richness of the dish.
With its low-sodium chicken broth base and fresh ingredients, this recipe is a heart-healthy choice you can enjoy guilt-free.
What You’ll Need
This quick and wholesome recipe comes together with simple ingredients you likely already have in your kitchen:
- 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
How to Make Chicken Noodle Soup with Spinach
Let us guide you step-by-step to prepare this delicious soup with ease.
- Sauté Aromatics: Heat the olive oil in a medium saucepan over medium-high heat. Add garlic and crushed red pepper, stirring constantly until the garlic is fragrant and sizzling, about 2 minutes.
- Reduce the Wine: Stir in the white wine and cook for about 2 minutes, allowing it to reduce by half.
- Boil the Broth: Add the chicken broth, salt, and pepper. Cover and bring the mixture to a boil over high heat.
- Cook the Pasta: Stir in the whole-wheat pasta and cook until al dente, about 6 minutes, stirring occasionally.
- Add Chicken and Spinach: Remove the pot from heat and stir in the shredded chicken and baby spinach. Stir gently until the spinach is wilted, about 1 minute.
- Finish with Lemon and Parmesan: Add lemon zest, lemon juice, and stir well. Divide the soup among four shallow bowls and sprinkle each serving with Parmesan cheese.
Simply Nourished Life’s Pro Tips
These tips will ensure your soup is even more irresistible:
- Cooking pasta separately: If making this soup ahead or planning for leftovers, consider cooking the pasta separately and adding it to individual bowls before serving. This prevents the pasta from absorbing too much broth.
- Wine substitute: If you prefer to skip the wine, use an extra 1/3 cup of chicken broth instead.
- Boost the flavor: Feel free to add a pinch of herbs like thyme or rosemary for more depth of flavor.
Variations, Leftovers & Storage
This soup is versatile and easy to customize. Here’s how:
- Ingredient swaps: Swap spinach for kale or Swiss chard for a heartier texture. Want extra veggies? Add diced carrots or zucchini.
- Leftovers: Store in an airtight container in the refrigerator for up to 3 days. If storing as leftovers, keep pasta and soup base separate.
- Freezing: Freeze the soup base (without pasta) for up to 3 months. Cook fresh pasta when ready to enjoy.
Nutrition Information
Each serving of this soup is estimated to provide:
- Calories: 250
- Protein: 25g
- Fat: 8g
- Carbohydrates: 20g
- Fiber: 3g
- Sodium: 280mg
Note: Exact values may vary depending on specific ingredients and brands used.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! Any small pasta shape like ditalini, orzo, or mini shells works beautifully in this recipe. Use what you have on hand!
What’s the best way to shred the chicken?
If you’re short on time, use a rotisserie chicken. To shred cooked chicken breast, use two forks or your hands to pull it into bite-sized pieces.
Can I make this soup dairy-free?
Yes! Simply leave out the Parmesan or swap it with a plant-based alternative.
How do I add more protein?
You can add a can of drained, rinsed cannellini beans or an extra cup of shredded chicken for a protein-packed upgrade.
Give It a Try!
We hope this easy chicken noodle soup with Parmesan becomes a new family favorite in your home. It’s comforting, versatile, and full of nourishing ingredients to support your healthy lifestyle. Let us know how yours turns out by leaving a comment below or tagging us on social media. We’d love to see your creations!
Looking for more feel-good meals? Be sure to check out our other wholesome recipes for inspiration. Happy cooking!
Healthy Chicken Noodle Soup with Spinach & Parmesan
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
Instructions
- Heat the olive oil in a medium saucepan over medium-high heat. Add garlic and crushed red pepper, stirring constantly until the garlic is fragrant and sizzling, about 2 minutes.
- Stir in the white wine and cook for about 2 minutes, allowing it to reduce by half.
- Add the chicken broth, salt, and pepper. Cover and bring the mixture to a boil over high heat.
- Stir in the whole-wheat pasta and cook until al dente, about 6 minutes, stirring occasionally.
- Remove the pot from heat and stir in the shredded chicken and baby spinach. Stir gently until the spinach is wilted, about 1 minute.
- Add lemon zest, lemon juice, and stir well. Divide the soup among four shallow bowls and sprinkle each serving with Parmesan cheese.