Stovetop
Italian Chicken Spaghetti Soup
Lemony Mint Spinach Salad and Crispbread
You Might Substitute
Barilla Elbows
Ingredients
- ½ (10-oz) pkg mirepoix (diced onion, carrots, and celery)
- 1½ tsp olive oil
- 1 (32-oz) carton low-sodium chicken broth
- 1 tsp Italian seasoning
- ⅛ tsp kosher salt
- ⅛ tsp pepper
- 1½ cups shredded rotisserie chicken
- 4 oz whole-grain spaghetti, broken into 2-inch pieces
- ⅓ cup thinly sliced sun-dried tomatoes in oil
- ¼ cup freshly grated Parmesan cheese
Instructions
- Sauté mirepoix in hot oil in a Dutch oven over medium heat 4 minutes or until browned and tender.
- Add broth, Italian seasoning, salt, and pepper; bring to a boil. Stir in chicken; reduce heat, and simmer 15 minutes.
- Add pasta and tomatoes to soup; cook 8 to 10 minutes or until pasta is tender. Sprinkle with cheese.
Side Dish Ingredients
- 1 lemon
- ¼ cup olive oil vinaigrette
- 1 (5-oz) pkg baby spinach
- 2 Tbsp torn fresh mint
- ¼ cup freshly grated Parmesan cheese
- 3 slices multigrain crispbread
Side Dish Instructions
- Grate 1 tsp zest and squeeze 1 Tbsp juice from lemon. Whisk together vinaigrette, lemon zest, and lemon juice in a bowl. Add spinach, mint, and cheese; toss.
- Serve salad and crispbread with soup.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
402
|
182
|
584
|
| Fat (g) | 12 | 14 | 26 |
| Sat. Fat (g) | 3 | 3 | 6 |
| Protein (g) | 34 | 5 | 39 |
| Carb (g) | 40 | 11 | 51 |
| Fiber (g) | 7 | 4 | 11 |
| Sodium (mg) | 651 | 334 | 985 |
| T. Sugs (g) | 0 | 0 | 0 |
| A. Sugs (g) | 0 | 0 | 0 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
