Ingredients Chicken Baby Spinach Chicken Noodle Soup Be the first to rate & review! You can easily swap out baby arugula for the spinach if that's what you've got on hand. Slideshow: More Chicken Soup Recipes By Ian Knauer Ian Knauer Instagram Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows "Diary of a Foodie" and "Adventures with Ruth." Knauer went on to create and host his own PBS series, "The Farm with Ian Knauer." Food & Wine's Editorial Guidelines Published on November 24, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Ian Knauer Active Time: 35 mins Total Time: 1 hr 15 mins Yield: 12 cups Ingredients 2 tablespoons unsalted butter 2 medium onions, chopped 2 carrots, chopped 1 celery stalk, chopped Kosher salt Freshly ground black pepper 2 pounds boneless skinless chicken breasts, cut into cubes 8 cups chicken stock 1/2 pound pasta spirals 6 ounces baby spinach Directions In a large heavy pot, heat the butter over medium heat until hot, stir the onions, carrots, celery, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the chicken and stock bring to a gentle boil. Cook the soup, stirring occasionally, until the chicken is cooked through, about 20 minutes. Stir in the pasta and cook until al dente. Stir in the spinach and cook until tender, about 4 minutes. Season the soup with salt and pepper to taste and serve. Rate it Print