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Sugar snaps and spinach aren't usually found in chicken soup, but they give it a light fresh taste.

Prep time:
10 minutes
Cook time:
10 minutes

Recipe by Dairy Farmers of Canada

Dairy Farmers of Canada

Equipment

  • Measuring cups and spoons
  • Cutting board and knife for veggies
  • Cutting board and knife for chicken
  • Large pot
  • Stirring spoon
  • Whisk
  • Medium bowl

Ingredients

  • 1 Tbsp (15 mL) butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 3 2/3 cup (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

Variation: Use cooked leftover chicken and add along with spinach at the end of cooking.

Instructions

  1. In a large pot, melt butter over medium heat. Add oinion, garlic and bay leaf; cook just until onion is tender, about 2 minutes.
  2. Add broth; cover and bring to a boil.
  3. Add noodles and chicken; simmer covered, 2 minutes.
  4. Whisk flour with milk in a bowl. Whisk into chicken broth mixture.
  5. Add sugar snap peas. Stirring, bring back to a boil; add spinach and parsley. Stir about 1 minute, just until spinach wilts.
  6. Discard bay leaf. Season with pepper.

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