Chicken and Vegetable Noodle Soup

1. 1

   In a large heavy pot, heat the oil over medium high heat until hot.

2. 2

   Stir in the onion, gar-lic, 3/4 teaspoon salt, and 1/2 teaspoon salt and cook, stirring occasionally, until golden, about 6 minutes.

3. 3

   Add the chicken, stock, and carrots to the pot and bring to a simmer.

4. 4

   Simmer until the chicken is cooked through, about 25 minutes.

5. 5

   Remove the chicken and let cool to warm.

6. 6

   While the chicken cools, stir in the the noodles, peas, and spinach and cook until the noodles are tender, about 5 minutes.

7. 7

   Remove the pot from the heat.

8. 8

   Shred the chicken and return it to the soup.

9. 9

   Season with salt and pepper to taste, the serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.