Spring Chicken Pasta Soup

27 Mar

1 Tbsp Extra-Virgin Olive Oil
1 Tbsp Minced garlic
1/2 cup diced onion
5-6 oz boness skinless chicken breast, sliced
1 tsp Italian Seasoning
1/8 tsp salt
1/8 tsp pepper
2 cups low-sodium chicken broth
1 cup  large cell  pasta (2 oz)
1 cup frozen peas and carrots  mix,  thawed
2 cups fresh spinach leaves
1 lemon juiced

Heat oil in a medium saucepan or  small pot over medium heat.
When oil is hot, saute garlic and onionuntil soft, about  1 minute.
Season the sliced chicken with italian seasoning, salt and pepper.  Add chicken strips to pot; saute until lightly browned, 1-2 minutes.
Stir in  broth; bring to a simmer.
Stir pasta into soupalong  with  peas and carrots mix.
Return to  a simmer.
When pasta is tender (according to package directions), remove pot from heat and stir in spinach and lemon juice.
Transfer to  a  large bowl.
Serve while hot.

NUTRITIONAL INFORMATION

CALORIES: 587
PROTEIN: 51 g
CARBOHYDRATES: 55 g
DIETARY FIBER: 7 g
SUGARS: 9 g
FAT: 19 g
SATURATED FAT: 3 g
CHOLESTEROL: 81 mg
SODIUM: 388 mg
VITAMIN A: 192% DV
VITAMIN C: 94% DV
CALCIUM: 15% DV
IRON: 32% DV

(Daily Value based on a diet of 2000 calories per day.)

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