Rosemary Chicken Noodle Soup

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This has to cure the common cold! Spinach and mushrooms with chicken and noodles. From cooking light with a few variations of my own.

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Steps

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Combine noodles , oil , and 1 / 2 tsp salt.

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Toss well to coat.

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Combine water and next 5 ingredients in a large dutch oven.

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Add 1 / 2 tsp salt.

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Bring to a boil.

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Cover , reduce heat , and simmer for 30 minutes.

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Remove chicken from pan.

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Cool slightly.

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Shred chicken with 2 forks.

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Add carrot and mushrooms to pan.

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Bring to boil.

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Reduce heat and simmer 15 minutes or until carrot is tender.

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Add shredded chicken , parsley , spinach , and remaining 1 teaspoons salt.

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Cook 5 minutes or until spinach is wilted.

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Stir in noodles , lemon juice and pepper.

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Cook for an additional minute.

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Best made 1 day ahead.

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Ingredients

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cooked egg noodles, olive oil, salt, water, chicken broth, onions, celery, fresh rosemary leaves, boneless skinless chicken breasts, carrots, mushrooms, italian parsley, baby spinach, fresh lemon juice, fresh ground pepper