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very easy
Prep Time
15 mins
Total Time
35 mins
10 cups (2.5 L)


1 tbsp
olive oil
15 mL
1 ½ cups
finely diced onions
375 mL
2 tbsp
tomato sauce
30 mL
½ tsp
ground cumin
2 mL
skinless, boneless chicken breast, diced
1 to 2 cloves
garlic, finely chopped
2 cartons
chicken broth
900 mL each
2 cups
500 mL
celery stalks, diced
3 cups
loosely packed baby spinach or coarsely chopped Swiss chard
750 mL
1 cup
diced carrots
250 mL
2 tbsp
finely chopped parsley stems
30 mL
2 tsp
dried thyme
10 mL
black pepper to taste
4 oz
thin noodles
125 g


Step 1

Heat oil in a large saucepan or Dutch oven on medium heat. Add onions; cook until softened. Stir in tomato sauce and cumin. Cook, stirring, until the tomato sauce has slightly darkened and thickened, about 3 min. Stir in chicken and garlic; cook until chicken is white and opaque.

Step 2

Add the chicken broth, 2 cups (500 mL) water, celery, spinach, carrots, parsley stems, thyme and pepper. Loosely cover and bring to a boil then reduce to a simmer. Add noodles. Cook, uncovered, 6 to 8 min. until noodles are tender.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1 cup/250 mL):
2 g
64 g
4 g
4 g
15 mg
8 g
790 mg
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