Description
A comforting and creamy soup that combines the rich flavors of chicken Alfredo in a lighter, healthier version.
Ingredients
- 2 boneless, skinless chicken breasts, diced
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup whole wheat pasta
- 1 cup low-fat milk
- 1/2 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 1 cup chopped spinach
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chicken and cook until no longer pink, about 5-7 minutes.
- Add minced garlic and sauté for 1 minute.
- Pour in chicken broth and bring to a boil.
- Add whole wheat pasta and cook until al dente, about 8-10 minutes.
- Reduce heat to low, stir in low-fat milk and Parmesan cheese.
- Add oregano, basil, salt, and pepper.
- Mix in chopped spinach and cook for another 2 minutes.
- Serve hot and enjoy.
Notes
- For a thicker soup, mix 1 tbsp cornstarch with 2 tbsp water and stir into the soup.
- Replace whole wheat pasta with gluten-free pasta if needed.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian