I keep waiting and waiting for warm weather, but it seems to be reluctant to arrive. I am hoping that it comes soon, but in the meantime, I will keep making comforting foods for dinner that warm me and my family up a bit. Soups are a big hit in my house, they are easy to make, mostly popular with the kids and an easy way to throw in a ton of vegetables, protein and carbs, and cook it all in one pot. I have a standard chicken noodle soup recipe, but this one is a bit different from my usual. The addition of some chopped spinach to pump up the veggie factor and a handful of some fresh, green herbs really bring this soup up a few notches. If you are looking for a quick and easy, comforting meal for your family, try this one night before it actually gets warm outside and the soup pot gets put away until the fall!
- 4 tbsp butter, divided
- ¾ cup sweet onion, finely diced
- 2 garlic cloves, minced
- 2 tbsp fresh tarragon, chopped
- 2 tbsp fresh thyme leaves, removed from stem
- 2 tbsp fresh parsley, chopped finely
- 2 tsp salt
- 1 tsp fresh ground pepper
- 6 carrots, peeled and sliced
- 6 stalks of celery, sliced
- 12 cups chicken stock
- 3 cups cooked chicken, diced
- 4 cups fresh spinach, chopped
- 12 oz. cooked noodles of your choice-we used thick egg noodles, but any noodle type will work
- In a large pot, melt 2 tbsp butter.
- Once butter is sizzling, add onions and garlic
- Stir until golden
- Add fresh herbs, salt and pepper and stir until combined
- Add 2 tbsp butter and stir
- Add carrots and celery and cook for 2-3 minutes until slightly softened
- Add broth and heat until simmering, about 15 minutes
- Add cooked chicken and fresh spinach, heat for 10 minutes
- While soup is simmering, cook noodles al dente
- Serve soup over noodles
- *Adding noodles to soup will cause the noodles to soak up all the broth. If soup will be completely consumed immediately, add noodles. If you are saving some soup, I would keep the noodles and soup separate.
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