Springtime Chicken, Spinach and Sugar Snap Pea Soup

Name: Springtime Chicken, Spinach and Sugar Snap Pea Soup
Yield: 4 - 6 Servings
Ingredients: 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; Pepper

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

Yields 4 - 6 Servings

springtime chicken spinach and sugar snap pea soup

Ingredients

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
Pepper

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Preparation

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.