Kicked Up Chicken Noodle Soup (From A Can)

Kicked Up Chicken Noodle Soup – Clean & Delicious®

A couple of weeks ago my entire family got hit with a cold.

Myself, my hubby, and both kids.  All sick at the same time.

Yep.  It was about as much fun as it sounds and although we were in need of a pot of home made chicken noodle soup, there were a couple of days when we had to settle for the next best thing.

A pot of semi-home made chicken noodle soup.

Look.  I’m not saying it’s as good as the real thing.  But it’s better than nothing and somehow, just adding a few of my own personal touches gave it enough flavor and love that we would all feel a little bit better after eating.

I highly encourage you to choose a HIGH QUALITY can of soup as your base.  My definition of this would mean any of the following:

• Organic
• Low-Sodium
• Locally made

I chose Health Valley Organic.

Once you’ve got your soup, you can then add whatever flavors you like in your soup and/or that you have on hand.  I pretty much just freshened up all the classic ingredients that go into chicken soup.

You can do this with any type of soup you have.  It’s a simple way to make a pretty uneventful meal, at the very least, interesting.

You can check out this video for few more ideas on how to ‘kick-up a can of soup’.  The possibilities are endless.

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Kicked Up Chicken Noodle Soup

Yield: 2 servings

Prep Time: 2 minutes

Cook Time: 8 minutes

Total Time: 10 minutes

Ingredients:

• • 1 tsp. olive oil
  • 1-15oz can of organic, low-sodium chicken noodle soup (I used Health Valley)
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 tbsp chopped onions
  • 1 clove garlic, chopped
  • 2 handfuls fresh spinach
• • 1 tsp. olive oil
  • 1-15oz can of organic, low-sodium chicken noodle soup (I used Health Valley)
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 2 tbsp chopped onions
  • 1 clove garlic, chopped
  • 2 handfuls fresh spinach

Directions:

• Heat oil in a small pot over a medium heat.  Add in carrots, celery, onions, and garlic. Saute for 3 minutes or until veggies are fragrant and beginning to 'sweat'.

  Add soup, bring to a boil, and then reduce to a simmer.  Toss spinach into the soup.  Once your spinach has wilted adjust the seasonings and enjoy!

  Makes 2 servings.

• Heat oil in a small pot over a medium heat.  Add in carrots, celery, onions, and garlic. Saute for 3 minutes or until veggies are fragrant and beginning to 'sweat'.

  Add soup, bring to a boil, and then reduce to a simmer.  Toss spinach into the soup.  Once your spinach has wilted adjust the seasonings and enjoy!

  Makes 2 servings.

Nutritional Analysis

Nutrients per 1/2 of recipe: Calories: 110; Total Fat: 1.9g; Saturated Fat: 0.5g; Cholesterol: 15mg; Carbohydrate: 16.4g; Dietary Fiber: 2.5g; Sugars: 4g; Protein: 7.2g