Soup, Homemade Chicken-Noodle Soup with Mushrooms
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 store-roasted chicken - use the breast, de-bone and remove skin - cut into small pieces1 c. chopped onions1 c. chopped celery1/2 c. chopped carrots2 c. fresh mushrooms, sliced3 Tbsp. parsley flakes1/2 tsp. thyme1 tsp. garlic powder4 cans chicken broth, reduced sodium4 c. water1 12 oz. pkg. egg noodles10 oz. package fresh baby spinach leaves1/4 c. Parmesan cheese
Spray bottom of the cooking pot with a non-stick spray. Add the onions and celery and cook on a medium-high heat until partially cooked, about 5 minutes. Add the carrots and mushrooms and cook for another 5 minutes. The onions should be clear.
Add the parsley, thyme, garlic powder, chicken broth and water. Bring to a full boil then cook another 5 minutes until the carrots are done.
Add diced chicken pieces and noodles. Bring to a boil then lower the heat to medium. Cook another 15 minutes until the noodles are done.
When serving, top with about 1/4 cup fresh baby spinach leaves to each bowl. Top with a sprinkle of Parmesan cheese.
Serve with freshly chopped chives.
Add the parsley, thyme, garlic powder, chicken broth and water. Bring to a full boil then cook another 5 minutes until the carrots are done.
Add diced chicken pieces and noodles. Bring to a boil then lower the heat to medium. Cook another 15 minutes until the noodles are done.
When serving, top with about 1/4 cup fresh baby spinach leaves to each bowl. Top with a sprinkle of Parmesan cheese.
Serve with freshly chopped chives.
Nutritional Info Amount Per Serving
- Calories: 116.8
- Total Fat: 1.3 g
- Cholesterol: 28.9 mg
- Sodium: 269.5 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 1.6 g
- Protein: 8.4 g
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