Springtime Chicken, Spinach and Sugar Snap Pea Soup

By jeenikeen

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

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.