Try another great comfort food this month: Chicken Soup with Spinach.

INGREDIENTS:

• 4 boneless, skinless chicken thighs, trimmed of all fat (about 1 pound total)
• 1/4 teaspoon kosher salt
• 1 teaspoon olive oil
• 1/2 cup diced onion
• 1/2 cup diced celery
• 1/2 cup peeled and sliced carrot
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 2 bay leaves
• Black pepper, to taste
• 2 cups baby spinach
• 1/2 cup Delallo Whole Wheat Acini di Pepe (2.5 oz)
• Grated Parmesan, optional for serving

DIRECTIONS:

1. Season the chicken with salt.

2. Heat the oil in a medium nonstick pot over medium heat. Add the onion, celery, carrot and garlic and sauté until soft, 4 to 5 minutes. Add the chicken, broth, bay leaves and 1/8 teaspoon black pepper and bring to a boil. Cover and reduce to medium-low until the chicken shreds easily, about 25 minutes.

3. Discard the bay leaves, coarsely shred the chicken with two forks and return to the soup, add the pasta and cook according to package directions, adding the baby spinach at the last minute to wilt.

NUTRITION INFORMATION:
Yield: 4 servings, Serving Size: 1 and ¼ cups, Calories: 266, Fat: 6 g, Carb: 25 g, Fiber: 3 g, Protein: 28 g.

Source and printer-friendly version: SkinnyTaste.com