Lemon Chicken and Spinach Noodle Soup

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: June 2007

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 carrots diced
  • 1 stalk celery diced
  • 1 sweet red pepper diced
  • 1 teaspoon ground cumin
  • 1/4 teaspoon 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 teaspoons grated lemon rind
  • 1/3 cup lemon juice

Method

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.

Nutritional facts Per serving: about

  • Sodium 110 mg
  • Protein 17 g
  • Calories 196.0
  • Total fat 8 g
  • Cholesterol 32 mg
  • Saturated fat 2 g
  • Total carbohydrate 14 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 26.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 37.0
  • Vitamin C 53.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Lemon Chicken and Spinach Noodle Soup

Login