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Chicken Noodle Soup...with lots of veggies.

A meal in a bowl… and it starts with canned soup!

Servings:2

2 cups fresh spinach, baby prewashed

1 cup fresh mushrooms, sliced 1” thick

1 cup broccoli flowerets, frozen

1 cup green beans, frozen

16 ounces can of lowfat chicken noodle soup, with wide noodles

2 tablespoons grated Parmesan cheese

In two pint sized soup mugs, place the spinach and then the rest of the vegetables.

If you have a half hour before you want to eat, leave the veggies covered so the frozen veggies can thaw, or cover and microwave for 3 minutes.

Add soup, dividing evenly between the cups.

Microwave about 3 minutes until hot.

Sprinkle a little grated Parmesan cheese over the soup and enjoy with whole grain crackers.

NOTE: a wonderful dinner when you want a very light, very fast meal. Add a salad and/or sandwich if you’re hungry.

Per serving (excluding unknown items): 69 Calories; 2g fat ( 22.5% calories from fat); 6g Protein; 4g Dietary Fiber; 4mg Cholesterol; 130mg Sodium. Exchanges: ½ Lean Meat; 2 Vegetable; 0 Fat

The Oaks at Ojai Healthy Holiday Travel Shop Spa Products Email Offers Press Podcast