Chicken Noodle Soup with Spinach & Parmesan

A warm, hearty, and nourishing bowl of homemade Chicken Noodle Soup with Spinach & Parmesan! This easy-to-make recipe is packed with lean protein, fiber-rich greens, and a boost of flavor from garlic, lemon, and Parmesan. Perfect for a cozy meal, this soup is also great for meal prep—just cook the pasta separately if you plan to store leftovers.

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 package baby spinach
1/2 teaspoon lemon zest
2 tablespoons lemon juice
1/3 cup finely grated Parmesan cheese

Directions

Step 1

Heat olive oil in a medium saucepan over medium-high heat. Add garlic and crushed red pepper, stirring constantly, until fragrant and sizzling (about 2 minutes). Pour in the white wine and cook until reduced by half, about 2 minutes.

Step 2

Stir in the chicken broth, salt, and pepper. Cover and bring to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente (about 6 minutes).

Step 3

Remove from heat and add the shredded chicken and baby spinach. Stir until the spinach wilts (about 1 minute). Stir in the lemon zest and lemon juice for a burst of freshness.

Step 4

Divide the soup among four shallow bowls and sprinkle with Parmesan cheese before serving.

Tips

Meal prep: Store soup and pasta separately if making ahead. Keep in the fridge for up to 4 days or freeze for up to 3 months.
Extra protein: Use bone broth for added nutrients and deeper flavor.
Vegetarian alternative: Swap chicken for chickpeas or white beans and use vegetable broth.