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Spinach-Chicken Noodle Soup

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

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