Chicken Noodle Soup

Prep time: 15min
Total time: 35 min
Makes: 10 cups (2.5 L)
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
Per serving (1 cup/250 mL):
calories
110
fat
2.5 g
saturated fat
0.3 g
carbs
64 g
sugar
4 g
protein
8 g
cholestrol
15 mg
fibre
4 g
sodium
790 mg

Directions

  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.

  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.