Spinach-Chicken Noodle Soup

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Oxmoor House

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Ingredients

4 (14 1/4-ounce) cans no-salt-added chicken broth

1 cup chopped onion

1 cup sliced carrot

2 (10 1/2-ounce) cans reduced-fat, reduced-sodium cream of chicken soup

1 (10-ounce) package frozen chopped spinach, thawed

4 cups chopped cooked chicken (skinned before cooking and cooked without salt)

2 cups medium egg noodles, uncooked

1/2 teaspoon salt

1/2 teaspoon pepper

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