Springtime Chicken, Spinach and Sugar Snap Pea Soup
By jeenikeen
Rate this recipe
4.2/5
(6 Votes)
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Ingredients
- 1 tbsp butter
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 3 2/3 cups reduced-sodium chicken broth
- 1 cup fine egg noodles
- 2 boneless, skinless chicken thighs or
- 1 boneless, skinless breast, diced
- 2 tbsp all-purpose flour
- 1 cup milk
- 1 cup sugar snap peas
- 3 cups baby spinach
- 1/4 cup chopped fresh parsley
- Pepper
Details
Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from dairygoodness.ca
Preparation
Step 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 2 min.
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 min, just until spinach wilts. Discard bay leaf. Season with pepper.
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