Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

You'll only need one pot  to make this old-fashioned, hearty chicken noodle soup featuring fresh vegetables and homemade chicken stock.

Recipe by Cooking Light September 1999

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Yield:
5 servings (serving size: about 2 cups)
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Ingredients

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Directions

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  • Heat olive oil in a Dutch oven over medium-high heat. Add onion, and sauté 3 minutes. Add oregano and garlic, and sauté 30 seconds. Add 5 3/4 cups Chicken Stock and potato. Bring to a boil; reduce heat, and simmer for 15 minutes or until the potato is tender. Mash potato in stock mixture. Add celery and carrot; bring to a boil, reduce heat, and simmer for 5 minutes. Add the chicken, spinach, and salt; bring to a boil, reduce heat, and simmer 3 minutes. Add noodles; bring to a boil, and cook 5 minutes.

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  • Combine 1/4 cup stock and flour in a small bowl; stir well with a whisk. Stir flour mixture into soup; simmer 3 minutes. Stir in pepper.

Nutrition Facts

332 calories; calories from fat 22%; fat 8.1g; saturated fat 2.2g; mono fat 3g; poly fat 1.9g; protein 31.6g; carbohydrates 32.7g; fiber 4.2g; cholesterol 96mg; iron 3.5mg; sodium 1068mg; calcium 75mg.
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