Ingredients
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1 large onion
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4 medium carrots
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2 tbsp olive oil
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2 cups baby spinach
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2 tsp Italian seasoning
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1 (32 oz) pkg low-sodium chicken broth
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1 boneless, skinless chicken breast
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1/2 (16 oz) box angel hair pasta
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Chopped fresh parsley and grated Parmesan, to garnish
Steps
1
Finely chop the onion. Peel the carrots and roughly chop. Heat the oil in a medium Dutch oven on medium-high. Add onion and carrots to pot and season with salt and pepper. Cook 6–8 min., until vegetables soften, stirring occasionally. In batches, stir in the spinach until wilted. Add the Italian seasoning and cook 1 min., stirring constantly.
2
To pot, add the broth and 4 cups water and bring to a boil. Meanwhile, slice the chicken in half horizontally. Reduce liquid to a simmer and add chicken. Season with salt and pepper. Simmer, covered, 15–20 min., until chicken reaches an internal temperature of 165°F. Using tongs, remove chicken and transfer to cutting board. When cool enough to handle, shred chicken.
3
Using an immersion blender or transferring to a blender in batches, purée half the soup until smooth. Return to pot and bring to a boil. Break the pasta into roughly 2-inch pieces and add to soup. Cook 3–4 min., until pasta is al dente. Stir in shredded chicken and cook 1 min. more, until warmed through. Ladle soup into bowls and garnish with the chopped parsley and Parmesan.
