Spinach Noodle and Egg Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Spinach Noodle and Egg Soup calories by ingredient
Introduction
I found this recipe on Williams-Sonoma (http://blog.williams-sonoma.com/recipe-roundup-noodle-soups/) and made minor adjustments to fit my taste and needs (GF and Lactose free). I substituted maifun rice noodles in place of vermicelli. I use coconut oil instead of butter, and low fat, low sodium chicken broth. I found this recipe on Williams-Sonoma (http://blog.williams-sonoma.com/recipe-ro
undup-noodle-soups/) and made minor adjustments to fit my taste and needs (GF and Lactose free). I substituted maifun rice noodles in place of vermicelli. I use coconut oil instead of butter, and low fat, low sodium chicken broth.
Number of Servings: 8
Ingredients
-
1 Tbsp Coconut Oil
3 cloves garlic, minced
1 medium sweet onion, sliced thin
1/2 package Maifun Rice Sticks
2 boxes fat free, low sodium chicken broth
10 oz package fresh or frozen spinach
8 eggs (1 egg per serving)
hot pepper sauce or sriracha to taste
Tips
Kale can be used in place of the spinach- just let it cook a little longer.
Directions
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.