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
Recipes
Recipe Corner: Lemon Chicken and Spinach Soup with Mint
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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
Preparation
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 <http://www.thearmeniankitchen.com/> http://www.thearmeniankitchen.com/
*For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to: < <http://www.myrecipes.com/search/site/Datian> http://www.myrecipes.com/search/site/Datian>
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