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
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
- Folate 26.0
- Calcium 5.0
- Vitamin A 37.0
- Vitamin C 53.0
