Cream of Spinach Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 145.5
- Total Fat: 2.2 g
- Cholesterol: 29.7 mg
- Sodium: 119.6 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 1.6 g
- Protein: 13.5 g
View full nutritional breakdown of Cream of Spinach Soup calories by ingredient
Introduction
Simple and nutritious Simple and nutritiousNumber of Servings: 6
Ingredients
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1 white onion
1 pack fresh spinach
1 medium sized potato (white or red, no skin)
1 chicken breast (boneless, no skin)
1 chicken boullion cube (low sodium)
4 cups water
2 cups 2% milk
2 tbsp corn starch
salt to taste (optional)
Directions
Combine the onion, spinach, potato, chicken breast, chicken bullion cube, water and boil until chicken and potato are fully cooked.
Place all ingredients in blender and turn blender on for one minute or until most ingredients are blended.
Return ingredients to stove and add milk and salt to taste. Bring to a boil and add corn starch (dissolve corn starch with 1/4 cup of water).
Bring heat to med-low and stir until desired thickness. If you want thicker consistency add double corn starch mix.
Serve and enjoy.
For added taste cook some mushrooms in butter and at to bowl right before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user MPRIETO2025.
Place all ingredients in blender and turn blender on for one minute or until most ingredients are blended.
Return ingredients to stove and add milk and salt to taste. Bring to a boil and add corn starch (dissolve corn starch with 1/4 cup of water).
Bring heat to med-low and stir until desired thickness. If you want thicker consistency add double corn starch mix.
Serve and enjoy.
For added taste cook some mushrooms in butter and at to bowl right before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user MPRIETO2025.
Member Ratings For This Recipe
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COOKIEJIM
I also used a tspn.of dill and garlic.
1 review seemed concerned about using corn starch since the potao has enough starch.The corn starch is for thickening and is a different kind of starch,by the time it's diluted in the 6 cps. of liquid it's miniscule.splurge and get fresh spinach,much better. - 2/13/09
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TBATTEY
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SPOTMOORE
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DAMA_MARIE
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BARONESSA
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SQUEEGEE
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JATO791
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JOVIGIRL5
Wow what a delicious soup! I didnt add milk as i like my soups thick - instead added a few dolops of low fat sour cream also added broccolli the first time as i was running low on spinach! Preferred using less spinach version. A hit with the whole family so i have to make a couple of batches a week - 9/11/11
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KOKOAPONI
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KD2008
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CD4515830
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8MOREB4
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TRICOTINE
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PJANTANA
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LADYANWYN
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KHEAL1
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SUNNIEDAES
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NASFKAB
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HOLLYM48
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1CRAZYDOG
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NANCYPAT1
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ALEXTHEHUN
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PICKIE98
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MIYAMO
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CHARTERDAWN
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SLIPPPING
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BARBIE66
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MSGLENDOWIE
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SKEPTIKA
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LIZPEPPER
I used frozen spinach cause that's all I had, add 2 more potatoes, 1 clove of garlic (huge fan), 1tsp oregano, 1/2tsp basil and sauteed the onion and spinach in 1 tsp olive oil before adding the other ingredients. I omitted the chicken and corn starch simply because I didn't have either.Yummy! - 7/14/11
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CD8295425
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DELAWARE24483
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HAPPYMOM8
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ROBZGIRL
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MORGYPORGS
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CHGEMYSZE4LYFE
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SONRIDGE
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GODMYPILOT
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HEALTHYHOME1
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MARSHA48
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MARGARETMCALL
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DEBBIEK60
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LKEETON
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MYDONNA13
I will use low sodium, fat free chicken broth to lower the sodium in this recipe. I will also use red potatoes and leave the skins on for 2 reasons - my family loves the skins (on red potatoes they are tender and yummy and that is where a lot of the vitamins and nutruents are. Thanks for the recipe! - 7/24/08
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SPONGEBOBROCKZ
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PRETTYBLKGYRL
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XATONILDA
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BEARSMOM4
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RINKRAT
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MCDEANE52
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IOZENNE
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