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Melt the butter in a saucepan and saute the ham, carrots, turnips and leeks over low heat.
Pour in the chicken broth and simmer for 15 minutes. Add the potatoes and water chestnuts. Continue cooking for 10 minutes and season with salt and pepper.
Add the spinach and green onion just before serving.
|Servings:||4 to 6|
|Time:||15 Minutes Preparation Time|
30 Minutes Cooking Time
Source: Classic cuisine
By Raymonde G. from North Bay, Ontario
By Robin from Washington, IA
Yield: 4 servings (About 1-1/4 cups each)
In a large pot over medium-high heat, heat the oil. Add the onion and garlic. Saute for 4 minutes. Add the spinach and cook for 2 minutes until the spinach is wilted. Add the broth and tomatoes. Bring it to a boil. Lower the heat and simmer 15 minutes.
Add the chicken. Simmer for 5 minutes more until chicken is cooked through. Add the cooked shells and season with salt and pepper. Top each soup bowl with Parmesan cheese, just before serving.
Nutritional Information Per Serving (About 1-1/4 cups): Calories: 214, Fat: 6 g, Cholesterol: 42 mg, Sodium: 641 mg, Carbs: 18 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 22 g
Diabetic Exchanges: 1 Starch, 2 Lean Meat, 1 Vegetable