This easy gluten free chicken noodle soup is flavored with onion, cherry tomatoes, baby spinach, white wine and Romano cheese.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified


  • Saute onions in olive oil over medium heat until they become translucent. Add sliced chicken to the mixture and saute for few minutes. Deglaze with wine; reduce well.

  • Add chicken stock and bring to a boil.

  • Stir in spinach, tomatoes and pasta. Cook the pasta for half of the recommended cooking time. Season with pepper flakes, black pepper, and salt.

  • Let rest for 20 minutes before serving.

  • Serve drizzled with olive oil and shredded cheese on top.

Nutrition Facts

527 calories; 25.3 g total fat; 75 mg cholesterol; 966 mg sodium. 48.9 g carbohydrates; 23.4 g protein; Full Nutrition