Spinach-Chicken Noodle Soup |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
4 (14 1/4-ounce) cans no-salt-added chicken broth |
1 cup chopped onion |
1 cup sliced carrot |
2 (10 1/2-ounce) cans reduced-fat, reduced-sodium cream of chicken soup |
1 (10-ounce) package frozen chopped spinach, thawed |
4 cups chopped cooked chicken (skinned before cooking and cooked without salt) |
2 cups medium egg noodles, uncooked |
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 cream of chicken soup and remaining ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes.
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