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Rosemary Chicken Noodle Soup Recipe

Ingredients:

  • 4 cups hot cooked whole wheat blend wide egg noodles (about 3 1/2 cups uncooked)
  • 1 tablespoon olive oil
  • 2 teaspoons salt, divided
  • 8 cups water
  • 4 cups fat-free, less-sodium chicken broth
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 2 tablespoons dried rosemary
  • 1 1/2 pounds skinless, boneless chicken thighs
  • 1 1/2 pounds skinless, boneless chicken breast
  • 1 (10-ounce) package preshredded carrot
  • 1 (8-ounce) package presliced mushrooms
  • 1/3 cup finely chopped fresh parsley
  • 1 (6-ounce) package fresh baby spinach
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon black pepper

Preparation:

  • Combine noodles, oil, and 1 / 2 teaspoon salt; toss well to coat.
  • 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. Remove chicken from pan; cool slightly. Shred chicken with 2 forks.
  • Add carrot and mushrooms to pan; bring to a boil. Reduce heat, and simmer 6 minutes or until carrot is tender. Add shredded chicken, parsley, spinach, and remaining 1 teaspoon salt; cook 3 minutes or until spinach wilts. Stir in noodle mixture, lemon juice, and pepper. Cook 1 minute.
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