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Not Grandma's Noodle Soup

Categories: Make ahead
Type: Soups and Stews

This modern twist on chicken noodle soup includes chervil, spinach, and tarragon.

Serves: Serves: 6


  • 8 1/4 cups nonfat chicken broth
  • 3 cups sliced mushrooms
  • 1 cup sliced green onions
  • 1/4 teaspoon dried tarragon
  • 1/4 teaspoon dried chervil
  • 1 teaspoon dried parsley
  • 1/4 teaspoon pepper
  • 2 1/2 cups uncooked yolk-free noodles
  • 2 cups cubed, cooked low-fat chicken
  • 10-ounce package of frozen chopped spinach, thawed and drained

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  1. Combine chicken broth, mushrooms, green onions, tarragon, chervil, parsley and pepper in soup pot; bring to a boil over high heat.
  2. Add noodles; bring to a boil over high heat.
  3. Reduce heat to medium and cook until noodles are tender, 7 to 9 minutes.
  4. Stir in chicken and spinach; cook over medium heat until heated through, 5 to 10 minutes.
  5. Freeze leftover soup in covered containers; thaw and reheat on stovetop or in microwave.
  • A mushroom is more than merely a fungus! A good source of fiber, complex carbohydrates, folate and vitamin C, mushrooms contribute to the fight against heart disease.

excerpted from:

Excerpted from Cook Once, Eat for a Week by Jyl Steinback. Copyright © 2003 by Family Fit Lifestyle, an Arizona Corporation.

To order this book go to Amazon.

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