Homemade Chicken Noodle Soup with Spinach
Homemade Chicken Noodle Soup
with Spinach
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Homemade Chicken Noodle Soup

with Spinach


Serves 6
  • 2 to 3 tablespoons olive oil
  • 2 carrots, peeled, halved and diced
  • 2 ribs celery, halved and diced
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 6 thyme sprigs, leaves removed (discard stems)
  • Sea salt and freshly ground pepper to taste
  • 2 quarts chicken stock, homemade or store-bought (free-range, organic)
  • 8 ounces dried wide egg noodles
  • 1 1/2 cups shredded, cooked, organic chicken (can be white or dark meat, roasted, boiled, or store-bought rotisserie)
  • 2 cups baby spinach leaves
Recipe by Anna Watson Carl


Sample step.
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Heat the olive oil in a large pot over medium heat. Saute the carrots, celery, onion, garlic, and thyme for 5 minutes or so until the vegetables are softened, but not brown. Season with salt and pepper.

Add the chicken stock and bring to a boil. Add the egg noodles; reduce heat to simmer and let cook for 5 minutes or until the noodles have softened a bit. Stir in the chicken and the spinach and simmer for a couple more minutes to cook through. Season generously with salt and pepper to taste.

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