Spinach Noodle and Egg Soup
- Number of Servings: 8
Ingredients
1 Tbsp Coconut Oil3 cloves garlic, minced1 medium sweet onion, sliced thin1/2 package Maifun Rice Sticks2 boxes fat free, low sodium chicken broth10 oz package fresh or frozen spinach8 eggs (1 egg per serving)hot pepper sauce or sriracha to taste
1. Heat coconut oil in large pot, add garlic and onion. Cook on medium until tender. If it starts sticking, add a splash of chicken broth and continue until the onion is soft.
2. Pour in all the chicken broth, turn heat to high and cover until it boils.
3. Add Maifun noodles and turn heat down to medium.
4. After it returns to boiling, remove lid and stir in spinach. Allow spinach to cook to your preference. I like it tender but still bright green.
5. In non-stick skillet, fry 1 egg over-easy per bowl of soup served.
6. Ladle soup in bowl, lay the fried egg on top. Serve with hot sauce.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SHAWNA718.
2. Pour in all the chicken broth, turn heat to high and cover until it boils.
3. Add Maifun noodles and turn heat down to medium.
4. After it returns to boiling, remove lid and stir in spinach. Allow spinach to cook to your preference. I like it tender but still bright green.
5. In non-stick skillet, fry 1 egg over-easy per bowl of soup served.
6. Ladle soup in bowl, lay the fried egg on top. Serve with hot sauce.
Serving Size: 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user SHAWNA718.
Nutritional Info Amount Per Serving
- Calories: 153.0
- Total Fat: 7.9 g
- Cholesterol: 245.0 mg
- Sodium: 987.9 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 1.3 g
- Protein: 10.4 g
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