Spring Salmon Soup

• Course Appetizer, Dinner, Soup
• Cuisine American, Spring

Prep time

Cook time

Servings

Ingredients

• 2 cans Crown Prince Natural Skinless & Boneless Pink Salmon drained and chunked
• 6 tiny red potatoes quartered
• 4 cups Vegetable Broth
• 1 ear fresh corn kernels removed and reserved
• 6 sprigs fresh thyme or ½ teaspoon dried thyme crushed
• 1 cup packed baby spinach leaves
• 1/4 cup sliced green onions
• salt and black pepper to taste

Instructions

1. In a large saucepan, cook potatoes covered in boiling broth about 5 minutes or until potatoes are tender but not cooked through. Add corn and thyme. Return to a boil, reduce heat, and cook about 4 minutes or until vegetables are crisp-tender. Reduce heat and remove thyme sprigs, if desired. Add salmon, spinach and green onion. Cook about 1 minute or until spinach begins to wilt. Season with salt and pepper.
2. serve with gluten-free noodles