Chicken Noodle Soup

Chicken Noodle.jpg

Ingredients

  • 1 tablespoon olive oil, divided
  • 1 1/2 pounds skinless, boneless chicken thighs cut into 1-inch pieces
  • 1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
  • 1 teaspoon salt
  • 6 cups water
  • 4 cups fat-free, lower-sodium chicken broth
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 1 tablespoon chopped fresh rosemary
  • 1 package preshredded carrot
  • 1 package presliced mushrooms
  • 1/3 cup finely chopped fresh parsley
  • 1 package fresh baby spinach
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups hot cooked whole-wheat blend wide egg noodles (about 3 1/2 cups uncooked)

Directions

  1. Combine noodles, oil, and 1/2 teaspoon salt; toss well to coat.

  2. Combine water and next 6 ingredients (through chicken breast) in a large Dutch oven; add 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat, and simmer 30 minutes. 

  3. Remove chicken from pan; cool slightly. Shred chicken with 2 forks.

  4. Add carrot and mushrooms to pan; bring to a boil. Reduce heat, and simmer 6 minutes or until carrot is tender. 

  5. Add shredded chicken, parsley, spinach, and remaining 1 teaspoon salt; cook 3 minutes or until spinach wilts. 

  6. Stir in noodle mixture, lemon juice, and pepper. Cook 1 minute.

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