Spinach-Chicken Noodle Soup

recipe

Yield:

8 servings (serving size: 1 1/2 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 227
Caloriesfromfat 0.0 %
Fat 5.9 g
Satfat 1.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 22 g
Carbohydrate 18.9 g
Fiber 2.3 g
Cholesterol 71 mg
Iron 0.0 mg
Sodium 388 mg
Calcium 0.0 mg

Ingredients

4 (14-ounce) cans fat-free, less-sodium chicken broth
1 cup chopped onion (about 1 medium)
1 cup sliced carrot
2 (10 3/4-ounce) cans condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted
1 (10-ounce) package frozen chopped spinach, thawed
4 cups chopped cooked chicken
4 ounces uncooked medium egg noodles
1/2 teaspoon salt
1/2 teaspoon pepper

Preparation

Combine first 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Add soup and remaining ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes.

Tip: During the holidays, use your leftover turkey instead of chicken in this soup.

Note:

All-New Complete Step-by-Step Diabetic

March 2006
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