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Prep Time
15 min
Total Time
35 min
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

Per:
Calories:
110
Fat:
2
Saturated Fat:
0
Monounsaturated Fats:
Trans:
Trans:
Carbs:
64
Fibre:
4
Sugar:
4
Sugar Alcohols:
Cholesterol:
15 mg
Protein:
8
Iron:
Sodium:
790 mg
Potassium:
0
Calcium:
Omega 3:
Omega 6:
Vitamin A:
Vitamin C: