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Egg Noodles in Broth

Name: Egg Noodles in Broth
Prep time: 15

(4 votes, average: 3.50 out of 5)

15 min prep

4 servings

Carrot Icon for Number of Ingredients Size

4 ingredients

This quick egg noodle soup is one of the reasons why I always have homemade stock in my freezer. Although my treatment is behind me, when I am tired and want something nourishing in...

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. If you buy pre-made or canned, if you don’t already have a favorite, try buying several brands of low sodium stock and taste each to find which you like best. You can 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 oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.