Chock-Full Chicken Noodle Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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You'll only need one pot to make this old-fashioned, hearty chicken noodle soup featuring fresh vegetables and homemade chicken stock. Ingredients:
1/2 teaspoon olive oil |
1 cup chopped onion |
1 teaspoon dried oregano |
1 garlic clove, minced |
6 cups chicken stock, divided |
2 cups diced peeled baking potato |
1 cup chopped celery |
1 cup (1/4-inch-thick) sliced carrot |
3 cups chopped cooked chicken |
2 cups chopped spinach |
1 teaspoon salt |
3 ounces uncooked medium egg noodles (about 1 1/2 cups) |
2 tablespoons all-purpose flour |
1/4 teaspoon black pepper |
Directions:
1. Heat olive oil in a Dutch oven over medium-high heat. Add onion, and sauté 3 minutes. Add oregano and garlic, and sauté 30 seconds. Add 5 3/4 cups Chicken Stock and potato. Bring to a boil; reduce heat, and simmer for 15 minutes or until the potato is tender. Mash potato in stock mixture. Add celery and carrot; bring to a boil, reduce heat, and simmer for 5 minutes. Add the chicken, spinach, and salt; bring to a boil, reduce heat, and simmer 3 minutes. Add noodles; bring to a boil, and cook 5 minutes.
2. Combine 1/4 cup stock and flour in a small bowl; stir well with a whisk. Stir flour mixture into soup; simmer 3 minutes. Stir in pepper.
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