Chunky Chicken Spaghetti Soup
Craving pasta but watching your carbs? This chunky chicken spaghetti soup is hearty, delicious, and uses less noodles so you can indulge without going overboard!
Ingredients
- 2 tablespoons olive oil, (divided)
- ½ pound bonelessskinless chicken breast, (cut into 1/2-inch cubes)
- 1 large onion, (finely chopped)
- 2 garlic cloves, (minced)
- 1 cup diced bell peppers, (red, green, or a combination)
- 3 ½ cups chicken stock
- 14 ½ ounces canned Italian plum tomatoes, (diced & undrained)
- ½ teaspoon dried basil leaves
- ½ teaspoon dried oregano leaves
- 1 bay leaf
- ⅛ teaspoon freshly ground pepper
- ⅛ teaspoon cayenne pepper
- 2 ounces uncooked thin whole wheat spaghetti or vermicelli, (broken into 2-inch lengths)
- ¼ cup fresh parsley leaves, (finely chopped)
- Parmigiano-Reggiano cheese, (for serving - optional)
Instructions
- Heat a Dutch oven or large pot over medium heat. Once hot, add 1 tablespoon of olive oil.
- Add the chicken and cook, stirring frequently, until the chicken is opaque and beginning to brown, about 5 minutes. Remove the chicken to a plate lined with paper towels and set aside.
- Add the remaining tablespoon of olive oil to the pan, then add the onion and garlic. Cook, stirring frequently, for about 5 minutes.
- Add the bell peppers and cook for about 5 more minutes until the onion is tender. If the pan looks dry at any point, add about a tablespoon of chicken stock.
- Add the chicken stock, tomatoes, cooked chicken, basil, oregano, bay leaf, black pepper, and cayenne. Mix well, then bring everything to a boil.
- Stir in the spaghetti, then lower the heat. Cover and simmer, stirring occasionally, until the spaghetti is tender, about 10 minutes.
- Remove the bay leaf and stir in the parsley.
Notes
This recipe is for 6 servings of soup.
The nutritional information does not include the optional Parmesan cheese.
Leftovers can be stored covered in the refrigerator for 3-4 days.
Nutrition Info Per Serving
Nutrition Facts
Chunky Chicken Spaghetti Soup
Serving Size
1 bowl
Amount per Serving
Calories
207
% Daily Value*
Fat
9.6
g
15
%
Saturated Fat
0.6
g
3
%
Trans Fat
0
g
Polyunsaturated Fat
0.6
g
Monounsaturated Fat
3.5
g
Cholesterol
28.9
mg
10
%
Sodium
50.9
mg
2
%
Potassium
627.8
mg
18
%
Carbohydrates
16.2
g
5
%
Fiber
3.9
g
16
%
Sugar
4.4
g
5
%
Protein
19.2
g
38
%
Net carbs
12.3
g
* Percent Daily Values are based on a 2000 calorie diet.