Monday, November 29, 2010

Spinach Chicken Noodle Soup

This is half the original recipe. Feel free to double.

I make this for my sick hubby (or when we're both sick!) Will make it for sick baby too when he's born!)
  • 4 cups water + 1 chicken brullion cube
  • 1 TBSP minced onion
  • 10 baby carrots, sliced (or 1 cup)
  • 1 can reduced fat, cream of chicken soup
  • 1/2 can spinach
  • 8 oz chicken tenderloins, cut into bite sized pieces
  • 1 package chicken flavored ramen noodles, with flavor packet
  • 1 tsp salt
  • 1 tsp pepper
  1. Combine first 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 15 minutes. (Speed up cook time by parboiling the carrots in the microwave before adding them to the pot, and then skip straight to the next step).
  2. Add cream of chicken soup and remaining ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes (until chicken is cooked through and pasta is soft).
Makes 4 servings

Calories 190
Fat 2g
Cholesterol 27mg
Sodium 700mg
Potassium 247mg
Carbs 30g
Fiber 1.5g
Sugars 2g
Protein 15g

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