Creamy Chicken-Spinach Soup

Creamy Chicken-Spinach Soup: Submitted by: janann | Date Added: 2 Feb 2010 Ingredients:

1 (9-ounce0 package refrigerated cheese torellini
1 (14-ounce) can fat-free, less sodium chicken broth
2 (10-3/4-ounce) cans condensed, reduced fat, reduced-sodium cream of chicken soup
1 (ounce) package frozen chopped spinach, thawed
1 (9-ounce) package frozen cooked diced chicken breast
2 cups fat-free milk
1/2 teaspoon dried thyme
1/4 teaspoon pepper

Cooking Instructions:

1. Cook tortellini i na Dutch oven according to package directions, using 1 can of broth instead of water. Add soup and the rest of the ingredients, stirring well.
2. Bring to a boil; cover, reduce heat to medium, and cook until thoroughly heated.

Yield: 6 (1-1/3-cup) servings

Per serving: 300 calories, Carbs 35 g, Fat 7 g, Fiber 3, Protein 24.7 g, Cholesterol 68 mg, Sodium 759 mg, Calcium 265 mg, Iron 2 mg.

WW points per serving: 6