Active Time
30 MIN
Total Time
1 HR
Yield
Serves : Makes about 12 cups 
© Ian Knauer

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

Shred the chicken and return it to the soup. Season with salt and pepper to taste, the serve.

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