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Name: Spinach, Corn and Quinoa Chicken Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Scallions chopped; 2 c chicken Cooked, diced; 2 cn Low-sodium chicken broth; Hot pepper sauce; 4 c Spinach chopped; 2 c Water; 1 c Whole kernel corn frozen; Salt and pepper; 1/2 c Quinoa rinsed

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INGREDIENTS

1/2 c Scallions ; chopped
2 c chicken ; Cooked, diced
2 cn Low-sodium chicken broth
Hot pepper sauce
4 c Spinach ; chopped
2 c Water
1 c Whole kernel corn ; frozen
Salt and pepper
1/2 c Quinoa ; rinsed

Servings

INSTRUCTIONS

In a 3-quart saucepan, bring chicken broth and 2 cups water to boil over high heat. Stir in quinoa and cooked chicken; simmer, covered, 15 minutes. Add spinach, corn and scallions; return to boiling. Reduce heat; simmer 4 to 5 minutes. Season to taste with salt, pepper and hot pepper sauce. Recipe by: Grain Power - Helen Taylor Jones Posted to MC-Recipe Digest V1 #602 by Vickie Regnart on May 08, 1997

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Nutrition

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Serving Size: 1 Serving (388g)
Recipe Makes: 4

Calories: 393
Calories from Fat: 171 (44%)

Amt Per Serving		% DV

	Total Fat 19g	25 %
	Saturated Fat 5.1g	25 %
	Monounsaturated Fat 7.5g
	Polyunsanturated Fat 4.7g
Cholesterol 84mg		26 %
Sodium 405.8mg		14 %
Potassium 739.4mg		19 %
Total Carbohydrate 27.4g		8 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 23.8g
Protein 28.4g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 393

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