- Prep Time
- 15 mins
- Total Time
- 35 mins
- Makes
- 10 cups (2.5 L)
Ingredients
- 1 tbsp
- olive oil
- 15 mL
- 1 ½ cups
- finely diced onions
- 375 mL
- 2 tbsp
- tomato sauce
- 30 mL
- ½ tsp
- ground cumin
- 2 mL
- 1
- skinless, boneless chicken breast, diced
- 1 to 2 cloves
- garlic, finely chopped
- 2 cartons
- chicken broth
- 900 mL each
- 2 cups
- water
- 500 mL
- 2
- celery stalks, diced
- 3 cups
- loosely packed baby spinach or coarsely chopped Swiss chard
- 750 mL
- 1 cup
- diced carrots
- 250 mL
- 2 tbsp
- finely chopped parsley stems
- 30 mL
- 2 tsp
- dried thyme
- 10 mL
- black pepper to taste
- 4 oz
- thin noodles
- 125 g
Directions
- Step 1
- Heat oil in a large saucepan or Dutch oven on medium heat. Add onions; cook until softened. Stir in tomato sauce and cumin. Cook, stirring, until the tomato sauce has slightly darkened and thickened, about 3 min. Stir in chicken and garlic; cook until chicken is white and opaque.
- Step 2
- Add the chicken broth, 2 cups (500 mL) water, celery, spinach, carrots, parsley stems, thyme and pepper. Loosely cover and bring to a boil then reduce to a simmer. Add noodles. Cook, uncovered, 6 to 8 min. until noodles are tender.
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Nutritional Facts
- Nutrition Description:
- Per serving (1 cup/250 mL):
- Calories:
- 110
- Fat:
- 2 g
- Carbs:
- 64 g
- Fibre:
- 4 g
- Sugar:
- 4 g
- Cholesterol:
- 15 mg
- Protein:
- 8 g
- Sodium:
- 790 mg