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GinnyM Posted May 29, 2006 02:44 PM
I finally found it!
Chicken, Greens and Noodle Soup
6 servings-1 cup each
6 cups low fat/low sodium chicken broth (I made my own so it was no fat or sodium)
1 carrot, diced
1/2 cup diced onion
1/2 cup diced celery
2 sprigs thyme (or dry thyme)
3 sprigs parsley (or dry parsley)
3 black peppercorns
2 cloves garlic
6 oz cooked cubed chicken
1 cup cooked pasta (like shell roni)
1 1/2 cups spinach leaves, torn, stems removed
Fresh ground pepper
1 Heat the broth with the carrots, onion and celery in a stockpot over medium heat for 10 minutes.
2 Bundle together the thyme, parsley, peppercorns and garlic in a piece of cheesecloth(I used a tea ball). Put into soup and bring to a boil. Lower heat and simmer for 20 minutes.
3 Add the chicken, pasta and spinch and cook for 5 minutes. Remove cheesecloth (tea ball), add fresh pepper and serve.
I finally found it!
Chicken, Greens and Noodle Soup
6 servings-1 cup each
6 cups low fat/low sodium chicken broth (I made my own so it was no fat or sodium)
1 carrot, diced
1/2 cup diced onion
1/2 cup diced celery
2 sprigs thyme (or dry thyme)
3 sprigs parsley (or dry parsley)
3 black peppercorns
2 cloves garlic
6 oz cooked cubed chicken
1 cup cooked pasta (like shell roni)
1 1/2 cups spinach leaves, torn, stems removed
Fresh ground pepper
1 Heat the broth with the carrots, onion and celery in a stockpot over medium heat for 10 minutes.
2 Bundle together the thyme, parsley, peppercorns and garlic in a piece of cheesecloth(I used a tea ball). Put into soup and bring to a boil. Lower heat and simmer for 20 minutes.
3 Add the chicken, pasta and spinch and cook for 5 minutes. Remove cheesecloth (tea ball), add fresh pepper and serve.