Chicken Noodle Soup

  • Prep Time 15 min
  • Total Time 35
  • Makes: 10 cups (2.5 L)

Ingredients

  • 1 tbsp olive oil 15 mL
  • 1 ½ cups finely diced onions 375 mL
  • 2 tbsp tomato sauce 30 mL
  • ½ tsp ground cumin 2 mL
  • 1 skinless, boneless chicken breast, diced
  • 1 to 2 cloves garlic, finely chopped
  • 2 cartons chicken broth 900 mL each
  • 2 cups water 500 mL
  • 2 celery stalks, diced
  • 3 cups loosely packed baby spinach or coarsely chopped Swiss chard 750 mL
  • 1 cup diced carrots 250 mL
  • 2 tbsp finely chopped parsley stems 30 mL
  • 2 tsp dried thyme 10 mL
  • black pepper to taste
  • 4 oz thin noodles 125 g

Directions

  • Step 1

    Heat oil in a large saucepan or Dutch oven on medium heat. Add onions; cook until softened. Stir in tomato sauce and cumin. Cook, stirring, until the tomato sauce has slightly darkened and thickened, about 3 min. Stir in chicken and garlic; cook until chicken is white and opaque.

  • Step 2

    Add the chicken broth, 2 cups (500 mL) water, celery, spinach, carrots, parsley stems, thyme and pepper. Loosely cover and bring to a boil then reduce to a simmer. Add noodles. Cook, uncovered, 6 to 8 min. until noodles are tender.

Nutrition Facts

  • Nutrition Description Per serving (1 cup/250 mL):
  • Calories 110
  • Fat 2.5 g
  • Saturated Fat 0.3 g
  • Carbs 64 g
  • Sugar 4 g
  • Protein 8 g
  • Cholesterol 15 mg
  • Fibre 4 g
  • Sodium 790 mg