Lemon Chicken and Spinach Noodle Soup
To freeze some of this hearty soup for up to one month, omit spinach and pasta, then add them when reheating. If you don't have homemade Chicken Stock, use 6 cups (1.5 L) sodium-reduced chicken stock plus 2 cups (500 mL) water.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 196 |
| pro | 17 g |
| total fat | 8 g |
| sat. fat | 2 g |
| carb | 14 g |
| fibre | 2 g |
| chol | 32 mg |
| sodium | 110 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 16% |
| vit A | 37% |
| vit C | 53% |
| folate | 26% |
-
2 tbsp (25 mL) extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 each carrot and stalk celery, diced
1 sweet red pepper, diced
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) pepper
8 cups (2 L) homemade Chicken Stock
4 cups (1 L) packed fresh spinach leaves, trimmed and chopped
2 cups (500 mL) cooked small pasta (such as stars or small shells), 1 cup (250 mL) uncooked
2 cups (500 mL) diced cooked chicken
2 tsp (10 mL) grated lemon rind
1/3 cup (75 mL) lemon juice
Preparation:
In large saucepan, heat oil over medium heat; fry onion, garlic, carrot, celery, red pepper, cumin and pepper, stirring often, until softened, about 8 minutes.
Pour in stock and bring to boil; reduce heat, cover and simmer until vegetables are tender, about 15 minutes.
Stir in spinach, pasta, chicken, lemon rind and lemon juice; simmer for 5 minutes.
Pour in stock and bring to boil; reduce heat, cover and simmer until vegetables are tender, about 15 minutes.
Stir in spinach, pasta, chicken, lemon rind and lemon juice; simmer for 5 minutes.
Source
Canadian Living Magazine: June 2007
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