Recipe: Spinach Chicken Noodle Soup

spinach-chicken-noodle-soup

Servings: 8

Ingredients:

  • 4 (14 ¼ oz.) cans no-salt added chicken broth
  • 1 cup chopped onions
  • 1 cup sliced carrots
  • 1 (10 ½ oz.) cans reduced-fat, reduced-sodium cream of chicken soup
  • 1 (10 oz.) package frozen chopped spinach, thawed
  • 4 cups chopped, cooked chicken (skinned before cooking & without salt)
  • 2 cups medium egg noodles, uncooked
  • ½ tsp. salt
  • ½ tsp pepper

Directions:

  • Combine chicken broth, onion and carrots in a Dutch oven or large pot.
  • Bring to a boil; cover, reduce heat and simmer for 15 minutes.
  • Add cream of chicken soup and remaining ingredients.
  • Bring to a boil; reduce heat and simmer uncovered for 15 minutes.

Nutrition:

  • 227 calories
  • 18.9g carbohydrates
  • 22g protein
  • 5.9g fat
  • 2.3g fiber
  • 71mg cholesterol
  • 388mg sodium