Egg Noodle Spinach Cheese Soup Recipe
Servings: 12
Ingredients
- 2 tbsp. salad oil
- 3/4 c. minced onion
- 1 lg. garlic clove, crushed
- 6 c. water
- 6 chicken bouillon cubes
- 6 ounce. fine egg noodles (about 4 c.)
- 1 teaspoon salt
- 6 c. lowfat milk
- 2 (10 ounce.) pkg. frzn minced spinach, thawed and liquid removed
- 1/2 pound shredded Cheddar cheese (about 2 c.)
- 1/2 pound shredded Swiss cheese (about 2 c.)
- Paprika
- Salad croutons
Directions
- Heat oil in large saucepan. Add in onion and garlic. Saute/fry over medium heat, stirring occasionally, till onion is tender. About 5 min.
- Add in water and bouillon cubes. Heat to a rapid boil, stirring occasionally to dissolve bouillon cubes. Gradually add in noodles and salt so which water continues to boil. Cook uncovered, stirring occasionally, till tender, about 6 min.
- Stir in lowfat milk, spinach, Cheddar cheese and Swiss cheese. Cook till heated through and cheeses are melted, stirring constantly. Don't boil.
- To serve, sprinkle each serving with paprika and croutons (both are optional). Serve immediately. Cover and refrigerateleftover soup. Reheat covered, adding lowfat milk as necessary for desired consistency. Makes 8 to 10 servings or possibly 4 qts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 458g | |
| Recipe makes 12 servings | |
| Calories 304 | |
| Calories from Fat 144 | 47% |
| Total Fat 16.41g | 21% |
| Saturated Fat 8.88g | 36% |
| Trans Fat 0.01g | |
| Cholesterol 55mg | 18% |
| Sodium 818mg | 34% |
| Potassium 558mg | 16% |
| Total Carbs 20.05g | 5% |
| Dietary Fiber 1.4g | 5% |
| Sugars 7.83g | 5% |
| Protein 19.42g | 31% |
