One of the benefits of winter overstaying its welcome this year is the extension of comfort food season! One of the greatest meals for cool, dreary days is chicken noodle soup with warm bread or biscuits. This recipe is quick, easy and could be increased to feed an army! While the recipe calls for raw chicken that is poached in step two, leftover chicken can be used making it even easier to get dinner on the table. Enjoy our extended cool-weather vegetable growing season!
- 4 c. cooked whole wheat egg noodles
- 1 T. olive oil
- 2 t. salt, divided
- 8 c. water
- 4 c. chicken broth
- 2 c. chopped onion
- 1 c. chopped celery
- 2 T. dried rosemary (great way to use last year’s harvest!)
- 1 1/2 lbs. chicken breast or thigh
- 10 oz. shredded carrots
- 6 oz. baby spinach (you can use any spring green you have in your garden!)
- 1/3 c. fresh parsley, chopped
- 1/4 c. lemon juice (optional)
- 1/2 t. black pepper
Toss hot cooked noodles with oil and salt.
Combine water and the next five ingredients (through chicken) in a soup pot, bring to a boil. Cover, reduce heat and simmer for 30 minutes or until the chicken is cooked through. Remove chicken and cool slightly, reserving the cooking liquid. Shred the chicken using two forks.
Return cooking liquid to a simmer. Add shredded carrots and cook for 6 minutes, until carrots are softened. Add shredded chicken, parsley and spinach. Cook for 3 minutes or until spinach wilts.
Stir in noodles and lemon juice and add salt and pepper to taste. Cook for one minute.
*Note- if you use pre-cooked chicken you can replace some or all of the water with chicken broth for extra flavor!*