Egg Noodle Cheese Spinach Soup Recipe
Servings: 6
Ingredients
- 1 Tbsp. Oil
- 1/2 c. Minced onion
- 1 x Clove garlic, crushed
- 3 c. Water
- 3 x Chicken bouillon cubes
- 4 ounce Very fine egg noodles
- 1/2 tsp Salt
- 3 c. Lowfat milk
- 1 pkt (10-ounce) frzn minced spinach, thawed and liquid removed
- 1/4 lb Cheddar cheese, shredded
- 1/4 lb Swiss cheese, shredded
Directions
- Heat oil and saute/fry onion and garlic. Add in water and bouillon cubes. Heat to boiling. Add in noodles and salt. Cook, uncovered, for 6 min. Stir occasionally. Add in lowfat milk, spinach and cheeses. Heat till cheese melts. Don't boil.
- Yield: 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 432g | |
| Recipe makes 6 servings | |
| Calories 316 | |
| Calories from Fat 145 | 46% |
| Total Fat 16.51g | 21% |
| Saturated Fat 8.7g | 35% |
| Trans Fat 0.07g | |
| Cholesterol 59mg | 20% |
| Sodium 792mg | 33% |
| Potassium 385mg | 11% |
| Total Carbs 22.54g | 6% |
| Dietary Fiber 0.8g | 3% |
| Sugars 7.91g | 5% |
| Protein 19.17g | 31% |
