Chicken Noodle Soup with Spinach and Basil

Extra Virgin
  • 8 oz wide egg noodles
  • 3 tbsp Filippo Berio Extra Virgin Olive Oil
  • 3 cloves garlic, minced
  • 1 lb skinless boneless chicken breasts, thinly sliced
  • 2 cans (14 1/2 oz each) chicken broth
  • 4 cups water
  • 1/2 tsp salt
  • 1 bag (6 oz) baby spinach leaves
  • 1/2 cup fresh basil, sliced
  • Freshly ground pepper
  • 1/4 cup grated Parmesan cheese
    • Cook egg noodles according to package directions; drain well, rinse and set aside.
    • Meanwhile, in large saucepan, heat oil over medium heat; cook garlic for about 2 minutes or until fragrant but not browned. Add chicken; sauté for 4 minutes. Add broth, water and salt. Simmer for 5 minutes.
    • Stir in spinach, basil and reserved noodles. Remove from the heat and let stand for 5 minutes. Season with pepper to taste. Sprinkle with Parmesan.
    • Recipe provided by Chef Sharon Sanders

    Prep Time

    10 min

    Cook Time

    15 min

    Total Time

    25 min






    Dinners & Main Dishes

    Ingredient: Chicken

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin


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