Hearty Italian Chicken and Vegetable Soup

Hearty Italian Chicken and Vegetable Soup
16 Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 onion, chopped
  • Pinch crushed red pepper flakes
  • 6 whole sprigs, plus 1 tablespoon chopped flat-leaf parsley
  • 6 (3-inch) strips lemon zest, cut from 1 lemon
  • 1 small head fennel, thinly sliced (2 cups), fennel tops reserved
  • 1 1/2 pounds bone-in chicken breasts, skin removed
  • 8 cups low-sodium chicken broth
  • A 2-3 inch piece Parmesan rind, optional
  • 2 carrots, sliced (1 cup)
  • 2 stalks celery, sliced (1 cup)
  • Kosher salt
  • 2 cups, whole-wheat extra-wide noodle style pasta, 2 3/4 ounces (recommended: Ronzoni Healthy Harvest) **recommend just using 2 3/4-ounce weight
  • 3 cups baby spinach
  • 2 tablespoons grated Parmesan, plus extra for passing
  • Lemon juice
Nutrition
444
22% daily value
6 servings
                                       
                                           
     

Fat

26% 17

Saturated

24% 5

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 3

Carbs

12% 37

Carbs (net)

- 34

Fiber

14% 4

Sugars

- 5

Sugars, added

- 0

Protein

75% 37

Cholesterol

25% 76

Sodium

12% 282

Calcium

13% 130

Magnesium

16% 68

Potassium

19% 902

Iron

14% 3

Zinc

19% 2

Phosphorus

61% 427

Vitamin A

26% 235

Vitamin C

13% 12

Thiamin (B1)

12% 0

Riboflavin (B2)

21% 0

Niacin (B3)

105% 17

Vitamin B6

60% 1

Folate equivalent (total)

11% 44

Folate (food)

- 44

Folic acid

- 0

Vitamin B12

32% 1

Vitamin D

127% 19

Vitamin E

8% 1

Vitamin K

57% 68

Sugar alcohols

- 0

Water

- 476
Comments
 
×