Lunch

Chicken, Vermicelli and Spinach Soup is for Lunch.

Chicken, Vermicelli and Spinach Soup takes 10 minutes to prepare.

Chicken, Vermicelli and Spinach Soup takes 40 minutes to cook.

Chicken, Vermicelli and Spinach Soup makes 8 servings.

The ingredients for Chicken, Vermicelli and Spinach Soup are:

1-1/2 lb. boneless, skinless chicken breast
9 cups boiling water
1 1/2 tsp. freshly ground black pepper
1 tsp salt
1/2 tsp. crushed thyme
1 medium onion, chopped
1/3 lb. fresh mushrooms, sliced
2 Tbsp. white wine
2 tsp. butter or margerine
salt & pepper to taste
7 oz. vermicelli
2 cups fresh spinah

Here is how you make Chicken, Vermicelli and Spinach Soup:

Add chicken to about 9 cups boiling water; stir in next 6 ingredients, and cook until chicken is tender, about 20 minutes. Remove chicken from broth; cool and cut into bite-size pieces. Combine mushrooms, wine and butter, cook until mushrooms are tender. season to taste with salt and pepper. Add mushroom mixture to broth along with meat and vermicelli; cook until vermicelli is tender. Add spinach just before removing from heat.Number of Servings: 8Recipe submitted by SparkPeople user PEGGYLEAH.

The nutritional information for Chicken, Vermicelli and Spinach Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 159.4

• Total Fat: 1.6 g
• Cholesterol: 27.0 mg
• Sodium: 39.9 mg
• Total Carbs: 20.7 g
• Dietary Fiber: 1.6 g
• Protein: 14.2 g