Appetizers / Soups / Salads

Spinach Noodle and Egg Soup is for Soup.

Spinach Noodle and Egg Soup takes several minutes to prepare.

Spinach Noodle and Egg Soup takes several minutes to cook.

Spinach Noodle and Egg Soup makes 8 servings.

The ingredients for Spinach Noodle and Egg Soup are:

1 Tbsp Coconut Oil
3 cloves garlic, minced
1 medium sweet onion, sliced thin
1/2 package Maifun Rice Sticks
2 boxes fat free, low sodium chicken broth
10 oz package fresh or frozen spinach

8 eggs (1 egg per serving)
hot pepper sauce or sriracha to taste

Here is how you make Spinach Noodle and Egg Soup:

1. Heat coconut oil in large pot, add garlic and onion. Cook on medium until tender. If it starts sticking, add a splash of chicken broth and continue until the onion is soft.2. Pour in all the chicken broth, turn heat to high and cover until it boils.3. Add Maifun noodles and turn heat down to medium.4. After it returns to boiling, remove lid and stir in spinach. Allow spinach to cook to your preference. I like it tender but still bright green.5. In non-stick skillet, fry 1 egg over-easy per bowl of soup served. 6. Ladle soup in bowl, lay the fried egg on top. Serve with hot sauce.Serving Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user SHAWNA718.

The nutritional information for Spinach Noodle and Egg Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 153.0

• Total Fat: 7.9 g
• Cholesterol: 245.0 mg
• Sodium: 987.9 mg
• Total Carbs: 10.6 g
• Dietary Fiber: 1.3 g
• Protein: 10.4 g

Spinach Noodle and Egg Soup is Asian cuisine.