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Chicken, Greens, And Noodle Soup

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, E, P
MineralsNatrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 cups 1422ml Low-fat low-sodium chicken broth

  2. 1 Carrot - diced

  3. 1/2 cup 31g / 1.1oz Diced onion

  4. 1/2 cup 55g / 1.9oz Diced celery

  5. 2 sections Thyme

  6. 3 sections Parsley

  7. 3 Black peppercorns

  8. 2 Garlic cloves

  9. 6 oz 170g Cooked chicken - cubed

  10. 1 cup 237ml Cooked penne pasta

  11. 1 1/2 cups 60g / 2.1oz Spinach leaves - torn, stems removed

  12. Freshly-ground black pepper - to taste

  13. 1 Salt -

Instructions Jump to Ingredients ↑

  1. Heat the broth with the carrot, onion, and celery in a stockpot over medium heat for 10 minutes.

  2. Bundle together the thyme, parsley, peppercorns, and garlic in a piece of cheesecloth. Bring the soup to a boil, lower the heat to simmer, and cook for 20 minutes.

  3. Add the chicken, pasta, and spinach and cook for 5 minutes. Remove the cheesecloth, add pepper and salt, and serve.

  4. This recipe yields 6 servings. Serving size: 1 cup.

  5. Exchanges Per Serving: 1 Starch, 1 Very Lean Meat, 1/2 Fat.

  6. Nutrition Facts: Calories 133; Calories from Fat 42; Total Fat 5g; Saturated Fat 1g; Cholesterol 26mg; Sodium 176mg; Carbohydrate 13g; Dietary Fiber 2g; Sugars 3g; Protein 14g.

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