Rosemary Chicken Noodle Soup

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

This has to cure the common cold! Spinach and mushrooms with chicken and noodles. From Cooking Light with a few variations of my own.

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.

Reviews

(1)
Most Helpful

I absolutely love this recipe! My husband likes this chicken soup the very best and so do I. Thanks so much for sharing it!--Jodi Marie

Jodi Marie in Chicagoland April 17, 2009

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