Chock-Full Chicken Noodle Soup

recipe
You'll only need one pot  to make this old-fashioned, hearty chicken noodle soup featuring fresh vegetables and homemade chicken stock.

Yield:

5 servings (serving size: about 2 cups)

Recipe from

Nutritional Information

Calories 332
Caloriesfromfat 22 %
Fat 8.1 g
Satfat 2.2 g
Monofat 3 g
Polyfat 1.9 g
Protein 31.6 g
Carbohydrate 32.7 g
Fiber 4.2 g
Cholesterol 96 mg
Iron 3.5 mg
Sodium 1068 mg
Calcium 75 mg

Ingredients

1/2 teaspoon olive oil
1 cup chopped onion
1 teaspoon dried oregano
1 garlic clove, minced
2 cups diced peeled baking potato
1 cup chopped celery
1 cup (1/4-inch-thick) sliced carrot
3 cups chopped cooked chicken
2 cups chopped spinach
1 teaspoon salt
3 ounces uncooked medium egg noodles (about 1 1/2 cups)
2 tablespoons all-purpose flour
1/4 teaspoon black pepper

Preparation

Heat olive oil in a Dutch oven over medium-high heat. Add onion, and sauté 3 minutes. Add oregano and garlic, and sauté 30 seconds. Add 5 3/4 cups Chicken Stock and potato. Bring to a boil; reduce heat, and simmer for 15 minutes or until the potato is tender. Mash potato in stock mixture. Add celery and carrot; bring to a boil, reduce heat, and simmer for 5 minutes. Add the chicken, spinach, and salt; bring to a boil, reduce heat, and simmer 3 minutes. Add noodles; bring to a boil, and cook 5 minutes.

Combine 1/4 cup stock and flour in a small bowl; stir well with a whisk. Stir flour mixture into soup; simmer 3 minutes. Stir in pepper.

Note:

September 1999
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