Chicken Noodle Soup with Spinach was a hit!! It took no time to make and will now be a part of our dinner rotation. There was even enough left over for us to take to work for lunch a couple of days….I’m not going to complain about that ;).
To start off, you make mirepoix – I love that word. It consists of carrots, celery, and onion as it’s base. It’s used in so many dishes like soups, stews, and sauces.
Add in some herbs, chicken broth, and shredded chicken – now we’re looking like a soup!
Toss in salt and pepper to season how you like. Let it simmer for a bit to allow the flavors to mellow and develop. Add whole wheat egg noodles and finish with some baby spinach. You’ve now got a meal that will be irresistible.
Enjoy!!!!
Ingredients
- 1 Rotisserie Chicken already cooked - white meat shredded
- 2 tbsp Extra Virgin Olive Oil
- 1 White Onion - chopped
- 3 Cloves Garlic - minced
- 3 Carrots - finely diced
- 4 Celery Stalks - finely diced
- 1 1/2 tbsp Fresh Oregano - minced
- 8 cups Chicken Broth
- 1/2 lb Whole Wheat Egg Noodles
- 2 large handfuls of baby Spinach
- Kosher Salt - to taste
- Fresh Ground Back Pepper - to taste
Instructions
- In a large pot, add the extra virgin olive oil, then add onion, garlic, carrots, celery, and oregano.
- Saute for about 6 to 8 minutes or until the carrots begin to soften.
- Add the chicken broth and bring to a slow boil.
- Add egg noodles and cook 5 minute or until al dente.
- Add shredded chicken and spinach then stir to combine.
- Add salt and pepper to taste.
- Let simmer for 10 minutes.
Leave a Reply