- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- Kosher salt
- Freshly ground black pepper
- 2 pounds boneless skinless chicken breasts
- 8 cups chicken stock
- 4 carrots, sliced
- 4 ounces medium egg noodles
- 1/2 cup frozen baby peas
- 6 ounces baby spinach
How to make this recipe
In a large heavy pot, heat the oil over medium high heat until hot. Stir in the onion, gar-lic, 3/4 teaspoon salt, and 1/2 teaspoon salt and cook, stirring occasionally, until golden, about 6 minutes. Add the chicken, stock, and carrots to the pot and bring to a simmer. Simmer until the chicken is cooked through, about 25 minutes. Remove the chicken and let cool to warm.
While the chicken cools, stir in the the noodles, peas, and spinach and cook until the noodles are tender, about 5 minutes. Remove the pot from the heat.
Shred the chicken and return it to the soup. Season with salt and pepper to taste, the serve.