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Spinach-Chicken Noodle Soup

Prep time 5 mins
Cook time 35 mins
Yield 8 servings (serving size: 1 1/2 cups)

Ingredients

  • 4 (14 1/4-ounce) cans no-salt-added chicken broth
  • 1 cup chopped onion
  • 1 cup sliced carrot
  • 2 (10 1/2-ounce) cans reduced-fat, reduced-sodium cream of chicken soup
  • 1 (10-ounce) package frozen chopped spinach, thawed
  • 4 cups chopped cooked chicken (skinned before cooking and cooked without salt)
  • 2 cups medium egg noodles, uncooked
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Nutrition Information

  • calories 227
  • caloriesfromfat 23 %
  • 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

How to Make It

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

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