Rosemary Chicken Noodle Soup |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 10 |
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This has to cure the common cold! Spinach and mushrooms with chicken and noodles. From Cooking Light with a few variations of my own. Ingredients:
4 cups wide cooked egg noodles, hot (3 1/2 cups uncooked) |
1 tablespoon olive oil |
2 teaspoons salt, divided |
8 cups water |
4 cups chicken broth |
2 cups chopped onions |
1 cup chopped celery |
2 tablespoons chopped fresh rosemary leaves |
3 lbs boneless skinless chicken breasts |
1 (10 ounce) package preshredded carrots |
1 (8 ounce) package presliced mushrooms |
1/3 cup finely chopped italian parsley |
1 (6 ounce) package fresh baby spinach, coarsely chopped |
1/4 cup fresh lemon juice |
1/2 teaspoon fresh ground pepper |
Directions:
1. Combine noodles, oil, and 1/2 tsp salt; toss well to coat.
2. Combine water and next 5 ingredients in a large Dutch oven; add 1/2 tsp salt. Bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove chicken from pan; cool slightly. Shred chicken with 2 forks.
3. Add carrot and mushrooms to pan; bring to boil. Reduce heat and simmer 15 minutes or until carrot is tender. Add shredded chicken, parsley, spinach, and remaining 1 teaspoons salt. Cook 5 minutes or until spinach is wilted.
4. Stir in noodles, lemon juice and pepper. Cook for an additional minute. Best made 1 day ahead.
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