Chicken Noodle Soup

Prep time: 15min
Total time: 30 min
Serves: 6
1 tbsp
olive oil
15 mL
2
carrots, finely diced
2
celery stalks, finely diced
1
onion, finely diced
1 tbsp
chopped fresh thyme or 1 tsp (5 mL) dried thyme
15 mL
1 carton
chicken broth
900 mL
2
boneless skinless chicken breasts (approx. 6 oz/175 g each), finely diced
1 lb
egg noodles
500 g
2 cups
packed baby spinach leaves
500 g
Per serving (1/6 of the recipe):
calories
420
fat
7 g
saturated fat
1.5 g
carbs
64 g
sugar
4 g
protein
26 g
cholestrol
115 mg
fibre
4 g
sodium
680 mg

Directions

  1. Heat oil in large saucepan over medium heat. Add carrots, celery, onion and thyme. Cook until vegetables are slightly softened, about 3 min.

  2. Add broth and 3 cups (750 mL) water. Bring to boil on high heat. Add chicken and cook for 2 min. Add egg noodles and cook 6 min. Stir in spinach and cook 1 min.