Description
2 tablespoons unsalted butter
1 tablespoon olive oil
2 boneless, skinless chicken breasts, diced
3 cloves garlic, minced
1 small onion, finely chopped
6 cups chicken broth
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
¾ cup pastina (or any small pasta)
2 cups fresh spinach, chopped
1 tablespoon fresh lemon juice
¼ cup grated Parmesan cheese
Fresh parsley for garnish (optional)
Directions:
In a large pot, heat butter and olive oil over medium heat. Add diced chicken and cook until golden brown, about 5 minutes.
Stir in the garlic and onion, cooking until fragrant and softened, about 2 minutes.
Pour in the chicken broth, then add oregano, salt, and black pepper. Bring to a simmer.
Stir in the pastina and cook until tender, about 8-10 minutes.
Add the chopped spinach and let it wilt into the soup. Stir in lemon juice for brightness.
Remove from heat and stir in Parmesan cheese. Taste and adjust seasoning if needed.
Serve warm, garnished with fresh parsley and extra Parmesan if desired.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Kcal: 320 kcal per serving
Servings: 4