Spinach-Chicken Noodle Soup Recipe Print Page

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Main Dishes and Entrées

Spinach-Chicken Noodle Soup

Oxmoor House MARCH 2006

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

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.

Nutritional Information

Amount per serving

Calories: 227
Calories from fat: 0.0%
Fat: 5.9g
Saturated fat: 1.7g
Monounsaturated fat: 0.0g
Polyunsaturated fat: 0.0g
Protein: 22g
Carbohydrate: 18.9g
Fiber: 2.3g
Cholesterol: 71mg
Iron: 0.0mg
Sodium: 388mg
Calcium: 0.0mg

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Spinach-Chicken Noodle Soup recipe