Creamy Chicken-Spinach Soup

recipe
This quick and easy chicken soup uses on-hand convenience products and takes less than 15 minutes to make.

Yield:

6 (1 1/3-cup) servings.

Recipe from

Oxmoor House

Recipe Time

Tota;: 14 Minutes

Nutritional Information

Calories 300
Caloriesfromfat 21 %
Fat 7 g
Satfat 3.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.7 g
Carbohydrate 35 g
Fiber 2.6 g
Cholesterol 68 mg
Iron 0.0 mg
Sodium 759 mg
Calcium 0.0 mg

Ingredients

1 (9-ounce) package refrigerated cheese tortellini
1 (14 1/4-ounce) can fat-free, reduced-sodium chicken broth
2 (10 3/4-ounce) cans reduced-fat, reduced-sodium cream of chicken soup
1 (10-ounce) package frozen chopped spinach, thawed
1 (9-ounce) package frozen cooked diced chicken breast
2 cups fat-free milk
1/2 teaspoon dried thyme
1/4 teaspoon pepper

Preparation

Cook tortellini in a Dutch oven according to package directions, using 1 can broth instead of water. Add soup and remaining ingredients, stirring well.

Bring to a boil; cover, reduce heat to medium, and cook until thoroughly heated.

Cooking Light 5-Ingredient 15-Minute Cookbook,

Oxmoor House

January 1999
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