Springtime Chicken, Spinach and Sugar Snap Pea Soup - BC Dairy

For BC dairy farmers

For health professionals

For schools and educators

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

Directions

In a large pot, melt butter over medium heat. Add oinion, garlic and bay leaf; cook just until onion is tender, about 2 minutes.
Add broth; cover and bring to a boil.
Add noodles and chicken; simmer covered, 2 minutes.
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 minute, just until spinach wilts.
Discard bay leaf. Season with pepper.