© Ian Knauer
Throw any vegetables you have in your crisper into this soup. Slideshow: More Chicken Soup Recipes
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.
