Creamy Chicken-Spinach Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Cooking Light. Per serving: 300 calories, 7 g fat, 24.7 g protein, 35 g carb, 2.6 g fiber, 68 mg cholesterol. Ingredients:
1 (9 ounce) package refrigerated cheese tortellini |
1 (14 1/2 ounce) can fat-free chicken broth |
2 (10 3/4 ounce) cans reduced-fat cream of chicken soup |
1 (10 ounce) package frozen chopped spinach, thawed |
1 (9 ounce) package frozen diced cooked chicken breasts (or left-over cooked chopped chicken breast) |
2 cups nonfat milk |
1/2 teaspoon dried thyme |
1/4 teaspoon pepper |
Directions:
1. Cook tortellini in a saucepan according to package directions, using 1 can of broth instead of water.
2. Add in soup and remaining ingredients, stirring well.
3. Bring to a boil; cover, lower heat to medium, and cook until thoroughly heated.
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