Spinach-Chicken Noodle Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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 |
Directions:
1. 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.
2. Tip: During the holidays, use your leftover turkey instead of chicken in this soup.
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