Ingredients:
- 4 (14- ounce) cans of fat- free, less- sodium chicken broth
- 2 (10 ¾ ounce) cans condensed reduced fat, reduced sodium cream of chicken soup, undiluted
- 4 cups chopped or shredded cooked chicken (I shred my chicken)
- 1 cup frozen peas and carrots (I used frozen peas since I had them on hand)
- ½ teaspoon pepper
- 1 (10 ounce) package frozen chopped spinach, thawed, drained, and squeezed dry.
- 4 ounces uncooked wide egg noodles(I use whole wheat wide egg noodles)
- Combine first 5 ingredients in a dutch oven or large pot; bring to a boil.
- Stir in spinach and noodles; cook 5-7 minutes or until noodles are tender.
Nutritional Information:
Yields 12 servings. 4 Weight Watcher Points + per 1 cup serving
156 cals, 3.2 g fat, 14.1 carbs, 17.8g protein, 1.6g fiber.
Recipe from Weight Watchers five ingredients 15 minute cookbook, 2005
Yields 12 servings. 4 Weight Watcher Points + per 1 cup serving
156 cals, 3.2 g fat, 14.1 carbs, 17.8g protein, 1.6g fiber.
Recipe from Weight Watchers five ingredients 15 minute cookbook, 2005