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Not Grandma's Noodle Soup
This modern twist on chicken noodle soup includes chervil, spinach, and tarragon.
Serves: Serves: 6
Ingredients:
- 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
Directions:
- Combine chicken broth, mushrooms, green onions, tarragon, chervil, parsley and pepper in soup pot; bring to a boil over high heat.
- Add noodles; bring to a boil over high heat.
- Reduce heat to medium and cook until noodles are tender, 7 to 9 minutes.
- Stir in chicken and spinach; cook over medium heat until heated through, 5 to 10 minutes.
- 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 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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