This recipe doesn't have a photo
Help out by adding one. We have some cool tools that make it easy.
Category: Main Course
Lemon Chicken & Spinach Noodle Soup - TastyPlanner.com
Chef: Dielle Fauser
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.
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%
Recipe Source: Canadian Living Website
Ingredients
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
Instructions
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.
Similar recipes
Community activity
- Times saved to recipe box: 8
- Times Recommended: 0
- Times added to planner: 1
