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

Ian Knauer
December 2014

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Credit: © Ian Knauer

Recipe Summary

active:
30 mins
total:
1 hr
Yield:
Makes about 12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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