Crown Prince

Spring Salmon Soup

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Spring Salmon Soup

Serves 6.

Prep time

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  • 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


  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
Spring Salmon Soup
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