Rosemary Chicken Noodle Soup

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: 1 hr 10 mins
• Serves: 8-10

Ingredients

• 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

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.