New Recipe: Chicken Florentine Soup

Because it's so cold outside, SOUP sounded SOOOOO good.  I tapped into my handy Weight Watchers Five Ingredient 15 Minute Recipe cookbook for this week's recipe.  

 

Soup with Spinach and Chicken... and some fun pasta?  I'm soooooo in!  One note:  WW tries to go low-salt in most recipes, and in this case, it was NOT a good idea!  I sprinkled a little salt on top after cooking, and it made it amaze.  Try it first with no salt, and then add it as needed.

CHICKEN FLORENTINE SOUP

Inspired by Weight Watchers

Serves 6

1/2 cup uncooked ditalini pasta

2 chicken breasts, chopped

3 cups fat-free, lower-sodium chicken broth

1 cup water

1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano

1 (6-ounce) package fresh baby spinach

2 Tbsp. pesto sauce (I used Giada DiLaurentis from Target)

1/4 tsp. freshly ground black pepper

Grated fresh Romano cheese (optional)
Salt (optional)

1.  Cook pasta according to package directions, omitting salt and fat.  Set aside.

2.  While pasta cooks, combine chicken, broth, and 1 cup of water in a large Dutch oven.  Cover and bring to a boil.  Reduce heat, and simmer 3 minutes or until chicken is cooked.  Remove chicken with slotted spoon; keep warm.  Stir in tomatoes; cook 1 minutes or until thoroughly heated. 

3.  Stir in spinach; cook 2 minutes or until spinach wilts. 

4.  Add cooked chicken and pasta to pan; cook 1 minute or until thoroughly heated.

5.  Stir in pesto and pepper.  

6.  Ladle soup evenly into 6 bowls, and sprinkle with cheese, if desired.

PER 1 1/2 CUP SERVING:  CALORIES 219 FAT 6.2g; PROTEIN 23.7g; CARB 17.1g; FIBER 2.4g; CHOL 80mg; IRON 3.3mg; SODIUM 810mg  

ENJOY!