Recipe: Tuscan Chicken Noodle Soup

This Tuscan Chicken Noodle Soup is a hearty and nutritious meal, perfect for managing one’s diet with its balanced, low-glycemic ingredients. Lean ground chicken and whole wheat orzo provide protein and fiber, while a mix of vegetables and beans adds essential vitamins and minerals. Ready in just 30 minutes, it's a delicious and healthy option for a quick dinner. 

Tuscan Chicken Noodle Soup 

Yield 

6 servings 

Ingredients 

• 2 tablespoons olive oil, divided 

• 1 pound ground chicken 

• 1 cup frozen chopped onions (may substitute with 1 small onion, diced) 

• 1 can (15 ounces) low sodium diced tomatoes 

• 1 teaspoon garlic powder 

• 1 teaspoon dried basil 

• 1 teaspoon parsley 

• ½ teaspoon crushed red pepper (optional) 

• ½ teaspoon black pepper 

• ½ cup whole wheat orzo (may substitute with another small pasta or brown rice*) 

• 1 cup shredded carrots 

• 1 box (32 ounces) low sodium chicken or vegetable stock 

• 1 can (15 ounces) low sodium cannellini beans, rinsed and drained 

• 1 bag (5 ounces) fresh spinach 

• ½ teaspoon salt 

*Be sure to adjust cooking time if substituting the orzo. 

Instructions 

1. In a large pot with a tight-fitting lid, heat 1 tablespoon olive oil over medium heat. 

2. Cook the ground chicken, then drain and set aside. 

3. Add the remaining tablespoon of olive oil to the pot and sauté the onions for 5-7 minutes. 

4. Add the tomatoes, garlic powder, basil, parsley, red pepper, black pepper, orzo, carrots, stock, and beans. 

5. Return the cooked chicken to the pot. 

6. Bring to a boil, reduce heat, then cover and simmer for 10 minutes, stirring occasionally. 

7. Add spinach and continue simmering until wilted, 1-2 minutes. 

8. Serve with parmesan and a squeeze of lemon if desired.