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Chicken Noodle Soup With Spinach
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2 tablespoons butter or margarine
1 onion, chopped
3 carrots, chopped
4 cans (14 ounces each) chicken broth
2 cans (10 ounces each) cream of chicken soup
1 box (10 ounces) frozen chopped spinach, thawed
3 to 4 cups cooked shredded chicken
2 cups egg noodles, uncooked
Salt and pepper to taste
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Heat the butter in a large soup pot. Add the carrot and onion, and cook until soft, about five minutes. Add the
remaining ingredients, bring to boil, reduce heat and cook for 15 minutes, stirring often. Season with salt and pepper to taste. Serve.
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