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Egg Noodles in Broth

Name: Egg Noodles in Broth
Prep time: 15

(8 votes, average: 3.75 out of 5)

15 min prep

4 servings

Carrot Icon for Number of Ingredients Size

4 ingredients

When feeling fatigued and in need of something quick and nourishing, this brothy, comforting dish is perfect. A soothing standby, this nutritious soup freezes beautifully and is great for those on either a neutropenic,...

6 cups homemade Chicken Stock or Basic Vegetable Stock
16 oz of egg nest pasta
4 cups of baby spinach
Parmesan cheese (optional)

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Nutrition Facts

Calories

426 cals

Fat

2 g

Saturated Fat

0 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

0 g

Carbohydrates

86 g

Sugar

3 g

Fiber

4 g

Protein

15 g

Sodium

69 mg

Directions

Bring the broth to a boil. Break the pasta into the broth and cook until just tender. Break up the pasta with a kitchen knife if you want the noodles shorter.
Stir in the spinach, and cook for 2 more minutes. Serve with a little Parmesan cheese, if desired.

Chef Tips

The taste of the stock or broth is important for simple soups like this. Whether buying pre-made or canned, try purchasing several brands of low sodium stock. And find the best tasting stock. Then, freeze the others to use in soups or dishes that have lots of strong flavors.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.