Spinach-Chicken Noodle Soup

recipe

Yield:

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

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 35 Minutes

Nutritional 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

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

Preparation

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.

Note:

Cooking Light The Lazy Gourmet

January 1997
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