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Rosemary Chicken Noodle Soup

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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.”
READY IN:
1hr 10mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

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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