Spinach-Chicken Noodle Soup

Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 227
  • Calories from fat: 23%
  • 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

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spinach-Chicken Noodle Soup Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy