Rosemary Chicken Noodle Soup

Ingredients

• 6 ounce baby spinach fresh
• 0.5 teaspoon pepper black freshly ground
• 10 ounce preshredded carrot 
• 1 cup celery chopped
• 0.3 cup parsley fresh finely chopped
• 1 tablespoon rosemary fresh chopped
• 0.3 cup juice of lemon fresh
• 4 cups lower-sodium chicken broth fat-free
• 8 ounce pre mushrooms 
• 1 tablespoon olive oil divided
• 2 cups onion chopped
• 1 teaspoon salt 
• 1.5 pounds chicken breast boneless skinless cut into 1-inch pieces
• 1.5 pounds chicken thighs boneless skinless cut into 1-inch pieces
• 6 cups water 
• 3.5 cups blend wide egg noodles whole-wheat hot cooked uncooked

Equipment

• frying pan
• dutch oven

Directions

1. Combine noodles, oil, and 1/2 teaspoon salt; toss well to coat.
2. Combine water and next 6 ingredients (through chicken breast) in a large Dutch oven; add 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat, and simmer 30 minutes.
3. Remove chicken from pan; cool slightly. Shred chicken with 2 forks.
4. Add carrot and mushrooms to pan; bring to a boil. Reduce heat, and simmer 6 minutes or until carrot is tender.
5. Add shredded chicken, parsley, spinach, and remaining 1 teaspoon salt; cook 3 minutes or until spinach wilts. Stir in noodle mixture, lemon juice, and pepper. Cook 1 minute.