chock-full chicken noodle soup

[karen]

Would someone please post this recipe for me? Unfortunately, I do not have the September 99 issue.


Thanks, Karen

[Mamasue]

Chock-Full Chicken Noodle Soup

1/2 teaspoon olive oil
1 cup chopped onion
1 teaspoon dried oregano
1 garlic clove, minced
6 cups Chicken Stock, divided
2 cups diced peeled baking potato
1 cup chopped celery
1 cup (1/4-inch thick) sliced carrot
3 cups chopped cooked chicken
2cups chopped spinach
1 teaspoon salt
3 counced uncooked medium egg noodles (about 1 1/2 cups)
2 tablespoons all-purpose flour
1/4 teaspoon black pepper

1. Heat oil in a Dutch Oven over medium-high heat. Add onion, and saute 3 minutes. Add oregano and garlic, and saute 30 seconds. Add 5 1/4 cups Chicken Stock and potato. Bring to a boil; reduce heat, and simmer 15 minutes or until potato is tender. Mash potato in stock mixture. Add celery and carrot; bring to a boil, reduce heat, and simmer 5 minutes. Add chicken, spinach, and salt; bring to a boil. Reduce heat; simmer 3 minutes. Add noodles. Bring to a boil; cook 5 minutes.

2. Combine 1/4 cup stock and flour in a small bowl; stir well with a whisk. Stir flour mixture into soup; simmer 3 minutes. Stir in pepper. Yield: 5 servings (serving size: about 2 cups).

CALORIES: 332 (22% from fat); FAT 8.1g (sat 2.2g, mono 3g, poly 1.9g); PROTEIN 31.6; CARB 32.7g; FIBER 4.2g; CHOL 96mg; IRON 3.5mg; SODIUM 1.068mg; CALC 75mg

[karen]

Thank you Mamasue.

This looks worth trying.

I am so happy now!