Recipe Corner: Lemon Chicken and Spinach Soup with Mint


2 1/2 cups cooked, skinless chicken breast, shredded

8 cups low sodium chicken broth or turkey broth (more to taste)

2 cups wide egg noodles

1 cup fresh spinach (torn to about half-dollar size)

2 medium carrots, diced

2 stalks celery, diced

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1/2 medium onion, diced

3 cloves garlic, minced

2 tablespoons fresh mint, chopped

1 teaspoon Kosher or sea salt

1/2 teaspoon fresh ground black pepper

1/2 teaspoon each paprika, lemon pepper, and ground sage

Pinch each of oregano and thyme

Juice of one large lemon and zest

1/2 cup flat-leaf parsley, finely chopped

Fresh chopped mint as garnish

Lemon slices as garnish

Olive oil



In a large soup pot, bring the chicken or turkey broth to a full boil; add the shredded chicken, carrots, celery, onion, garlic, fresh mint, spices, the juice of one lemon and the zest, and stir a few times until the soup boils again.  Reduce heat to medium, cover, and cook for 25-35 minutes, stirring occasionally.

Add the egg noodles, spinach, and parsley 10-12 minutes before serving, and stir.  Garnish soup with chopped mint, thin slices of lemon, or a drizzle with olive oil, if desired.

Serves 4-6.

*Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and at  <>
*For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to: < <>>

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