Lemon Chicken and Spinach Noodle Soup
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This recipe makes 8 servings
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 |
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.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 carrot, diced
- 1 stalk celery, diced
- 1 sweet red pepper, diced
- 1 tsp ground cumin
- 1/4 tsp pepper
- 8 cups Chicken Stock recipe
- 4 cups packed leaves of fresh spinach, trimmed and chopped
- 2 cups cooked small pasta, (such as stars or small shells), 1 cup (250 mL) uncooked
- 2 cups diced cooked chickens
- 2 tsp grated lemon rind
- 1/3 cup 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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