6 chicken breasts with the bone, about 3 pounds total

12 cups low-sodium chicken broth

2 cups canned crushed Italian tomatoes

1 large onion, diced

3 carrots, peeled and thinly sliced

3 celery ribs, finely chopped

1 red bell pepper, seeded and diced

8 ounces orzo or other small, shaped pasta

4 cups chopped fresh spinach, escarole or kale

¼ cup chopped fresh parsley

¼ cup chopped fresh oregano

salt to taste

freshly ground black pepper

Remove and discard the skin from the chicken breasts and place the breasts in a large soup pot. Add the chicken broth, bring it to a boil and reduce the heat so that the broth just simmers. Simmer until the chicken is thoroughly cooked, about 15 minutes. Remove the chicken and transfer to a plate to cool.

 

Skim the fat from the broth and bring it back to a boil. Add the tomatoes, onion, carrots, celery and red pepper. Simmer until the vegetables are soft, about 5 minutes.

 

Add the orzo or other pasta and cook for 5 to 8 more minutes, until the pasta is al dente.

 

Meanwhile, discard the bones from the chicken and chop the meat into small pieces.

 

Add the chicken, spinach, parsley and oregano to the soup pot and simmer for another minute or two. Season to taste with salt and pepper. Serve in warm soup bowls with a thick slice of Italian bread.

Facts per serving: 284 calories, 4g fat, 2g saturated fat, 29g protein, 33g carbohydrate, 4g dietary fiber, 385mg sodium, 13% percent calories from fat, 42% percent calories from protein, 46% percent calories from carbohydrate.