You are here

Chicken Noodle Soup With Spinach

Magical.Palate's picture
  Chicken broth 3 Cup (48 tbs)
  Water 2 Cup (32 tbs)
  Thyme 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chicken thighs 4 Large
  Carrots 2 Medium
  Fresh spinach leaves/1/2 cup frozen chopped spinach, thawed 2 Cup (32 tbs), packed
  Egg noodles 1 Cup (16 tbs)
  Corn 1 Cup (16 tbs), frozen

1 In a large covered saucepan, bring the chicken broth, water, thyme and pepper to a boil over high heat. Add the chicken thighs and return the liquid to a boil. Reduce the heat to medium-low, cover and simmer for 10 minutes.
2 Meanwhile, cut the carrots into 1/4 inch-thick slices. If using fresh spinach, tear the leaves into bite-size pieces.
3 Remove the chicken thighs to a plate. Return the broth to a boil over medium-high heat. Add the carrots and noodles and cook until the noodles are al dente, 4 to 6 minutes, or according to package directions.
4 Meanwhile, skin the chicken thighs, remove the meat from the bone and cut the meat into bite-size pieces (it will still be slightly pink).
5 Return the chicken to the soup. Add the spinach and corn, and cook at a simmer until the chicken is cooked through, about 3 minutes.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1389 Calories from Fat 224

% Daily Value*

Total Fat 26 g39.5%

Saturated Fat 5.9 g29.7%

Trans Fat 0.5 g

Cholesterol 406.2 mg135.4%

Sodium 2341.3 mg97.6%

Total Carbohydrates 181 g60.5%

Dietary Fiber 17.4 g69.7%

Sugars 12.1 g

Protein 107 g213.5%

Vitamin A 542.3% Vitamin C 55%

Calcium 20.8% Iron 66.8%

*Based on a 2000 Calorie diet

Chicken Noodle Soup With Spinach Recipe