Creamy Chicken-Spinach Soup

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

More From Oxmoor House

Recipe Time

Tota;: 14 Minutes

Nutritional Information

Amount per serving
  • Calories: 300
  • Calories from fat: 21%
  • Fat: 7g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.7g
  • Carbohydrate: 35g
  • Fiber: 2.6g
  • Cholesterol: 68mg
  • Iron: 0.0mg
  • Sodium: 759mg
  • Calcium: 0.0mg

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

  1. Cook tortellini in a Dutch oven according to package directions, using 1 can broth instead of water. Add soup and remaining ingredients, stirring well.
  2. Bring to a boil; cover, reduce heat to medium, and cook until thoroughly heated.
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