I hope everyone is enjoying the last weekend of Summer. I can’t believe it’s over already 😦 Anyway, I wanted to share my chicken noodle soup recipe with you. I make it all year round, not just in the cooler months. It’s one of my favorites. I add lots of vegetables to make it filled with nutrients.
1 1/2 c. carrot, chopped
1 c. celery, chopped
1/2 onion or 1 large shallot, diced
1 T. olive or canola oil
32 oz. lower sodium chicken stock
8 oz. vegetable stock
3/4 c. water
1 tomato, chopped
1/2 bag fresh spinach, coarsely chopped
1 cooked chicken breast, diced or 1/2 lb. ground chicken, cooked
1 c. egg noodles (No Yolks brand stays nice and firm)
First, I sauteed the carrots and celery in the oil, for about 10 minutes, then added the shallot for a few minutes.
Then, I added the chicken & vegetable stocks and water.
I added the diced tomato and cooked ground chicken to the soup. I chopped the spinach and put it aside.
I cooked the soup for about 20 minutes, then added the noodles and spinach.
I continued to cook for another 15 minutes, and it was ready to be served. It makes about 4 servings. Bon appetit!
Thanks to the labor workers who helped to get our work benefits, and make our work places safer. ~Nancy