Egg Noodle Spinach Cheese Soup Recipe

• 2 tbsp. salad oil
• 3/4 c. minced onion
• 1 lg. garlic clove, crushed
• 6 c. water
• 6 chicken bouillon cubes
• 6 ounce. fine egg noodles (about 4 c.)
• 1 teaspoon salt
• 6 c. lowfat milk
• 2 (10 ounce.) pkg. frzn minced spinach, thawed and liquid removed
• 1/2 pound shredded Cheddar cheese (about 2 c.)
• 1/2 pound shredded Swiss cheese (about 2 c.)
• Paprika
• Salad croutons

1. Heat oil in large saucepan.
2. Add in onion and garlic.
3. Saute/fry over medium heat, stirring occasionally, till onion is tender.
4. About 5 min.
5. Add in water and bouillon cubes.
6. Heat to a rapid boil, stirring occasionally to dissolve bouillon cubes.
7. Gradually add in noodles and salt so which water continues to boil.
8. Cook uncovered, stirring occasionally, till tender, about 6 min.
9. Stir in lowfat milk, spinach, Cheddar cheese and Swiss cheese.
10. Cook till heated through and cheeses are melted, stirring constantly.
11. Don't boil.
12. To serve, sprinkle each serving with paprika and croutons (both are optional).
13. Serve immediately.
14. Cover and refrigerateleftover soup.
15. Reheat covered, adding lowfat milk as necessary for desired consistency.
16. Makes 8 to 10 servings or possibly 4 qts.

salad oil, onion, garlic, water, chicken, egg noodles, salt, milk, cheddar cheese, swiss cheese, paprika, salad croutons

Taken from cookeatshare.com/recipes/egg-noodle-spinach-cheese-soup-53765 (may not work)