This recipe is taken from the 2015 Milk Calendar. Sugar snaps and spinach aren’t usually found in chicken soup, but they give it a light, fresh taste.
- Prep: 10 min
- Cooking: 10 min
- 1 tbsp (15 mL) butter
- 1 small onion chopped
- 2 cloves garlic minced
- 1 bay leaf
- 3 2/3 cups (900 mL) reduced-sodium chicken broth
- 1 cup (250 mL) fine egg noodles
- 2 boneless, skinless chicken thighs or 1 boneless, skinless breast diced
- 2 tbsp (30 mL) all-purpose flour
- 1 cup (250 mL) milk
- 1 cup (250 mL) sugar snap peas
- 3 cups (750 mL) baby spinach
- 1/4 cup (60 mL) chopped fresh parsley
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In a large pot, melt butter over medium heat. Add onion, garlic and bay leaf; cook just until onion is tender, about 2 min. Add broth; cover and bring to a boil. Add noodles and chicken; simmer covered 2 min.
Whisk flour with milk in a bowl. Whisk into chicken broth mixture; add sugar snap peas. Stirring, bring back to a boil; add spinach and parsley. Stir about 1 min, just until spinach wilts. Discard bay leaf. Season with pepper.
Purchased broth has different levels of saltiness, so make sure to taste soup before adding any salt.
Use cooked leftover chicken and add along with spinach at the end of cooking.
Try snow peas and dill instead of sugar snap peas and parsley.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||9 % / 94 mg|
|Vitamin B12:||18 %|
|Vitamin C:||19 %|