Rosemary Chicken Noodle Soup

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.