Creamy Home-Style Chicken Soup

We are having a rainy and cool spring day here in Texas. Made me want a bowl of warm soup. This take on chicken noodle soup is so satisfying that it will please even the pickiest eater. Plus it is loaded with veggies, which makes it that much better. Enjoy!

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)

Directions:

1. Combine first 5 ingredients in a dutch oven or large pot; bring to a boil. 
2. 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