Springtime Chicken, Spinach and Sugar Snap Pea Soup
PREP TIME
10 min.
COOK TIME
10 min.
Serving Size
4-6 servings
Sugar snaps and spinach aren’t usually found in chicken soup, but they give it a light, fresh taste.
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 to taste
Directions
| 1. | 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 for 2 min. |
| 2. | 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 for about 1 min, just until spinach wilts. discard bay leaf. Season with pepper. |
Tips
- Variation: Use cooked leftover chicken and add along with spinach at the end of cooking.
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