Recipe

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• 4 cups wide cooked egg noodles, hot (3 1/2 cups uncooked )
• 1 tbsp olive oil
• 2 tsp salt, divided
• 8 cups water
• 4 cups chicken broth
• 2 cups chopped onions
• 1 cup chopped celery
• 2 tbsp chopped fresh rosemary leaves
• 3 lbs boneless skinless chicken breasts
• 1 (10 oz) package preshredded carrots
• 1 (8 oz) package presliced mushrooms
• 1/3 cup finely chopped italian parsley
• 1 (6 oz) package fresh baby spinach, coarsely chopped
• 1/4 cup fresh lemon juice
• 1/2 tsp fresh ground pepper

• 1 Combine noodles, oil, and 1/2 tsp salt; toss well to coat.
• 2 Combine water and next 5 ingredients in a large Dutch oven; add 1/2 tsp salt. Bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove chicken from pan; cool slightly. Shred chicken with 2 forks.
• 3 Add carrot and mushrooms to pan; bring to boil. Reduce heat and simmer 15 minutes or until carrot is tender. Add shredded chicken, parsley, spinach, and remaining 1 teaspoons salt. Cook 5 minutes or until spinach is wilted.
• 4 Stir in noodles, lemon juice and pepper. Cook for an additional minute. Best made 1 day ahead.