Soup and Salad

My soup for this week is a spin on an old favorite..and it sounded so delicious I couldn't resist...Spinach-Chicken Noodle Soup.  Spinach is always a great add-in because it is full of vitamins and iron! (why do you think Popeye loved it!?)

This recipe is taken from Weight Watchers (by the way--I made 10% goal on Saturday!!)  I have less than 20 pounds now until I am at my final goal :)  Great feeling

Back to the soup...Spinach-Chicken Noodle Soup

1. Combine 6-7 cups of low sodium chicken broth, 1 cup chopped onion, and 1 cup sliced carrot in a soup pot.  Bring to a boil, reduce heat and simmer 15 minutes to soften the veggies.

2. Add 2 cans of condensed reduced-fat cream of chicken soup, 10 oz frozen spinach (thaw and drain it first), 4 cups cooked chopped chicken, 2 cups whole wheat noodles, and salt and pepper to taste.

3. Bring to a boil again, simmer uncovered 15 minutes until the noodles are softened.

1 1/2 cups is 5 points

I served this soup with a salad with two of my favorite veggies: asparagus and radishes!

A quick way to cook asparagus is to throw it in a microwave safe bowl with some water and microwave 7-8 minutes.

it has:
6 oz cooked asparaus
3 cups salad freens
3 radishes, thinly sliced
1 1/2 tb fat-free red wine vinaigrette
1/2 tsp Dijon mustard
1 1/2 tb feta cheese


1. Combine asparagus, greens and radishes in large bowl.  Combine vinagrette and mustard in small bowl and stir well.  Add viniagrette mixture and feta to salad.

**eating asparagus and spinach together give you iron and vitamin C.  vitamin C is needed to help absorb iron

A wondeful vegetable full dinner! 

What are some your favorite veggies?