Spinach Chicken Noodle Soup
|Canned no salt added chicken broth||57 Ounce (4 Cans Of 14 1/4 Ounce Each)|
|Chopped onion||1 Cup (16 tbs)|
|Sliced carrot||1 Cup (16 tbs)|
|Canned reduced fat low sodium cream of chicken soup||21 Ounce (2 Cans Of 10 1/2 Ounce Each)|
|Frozen chopped spinach||10 Ounce, thawed (1 Package)|
|Chopped cooked skinless chicken||4 Cup (64 tbs)|
|Medium egg noodles||2 Cup (32 tbs) (Uncooked)|
Combine first 3 ingredients in a Dutch oven.
Bring to a boil; cover, reduce heat, and simmer 15 minutes.
Add cream of chicken soup and remaining ingredients.
Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes.
Cook Time:30 Minutes