Warm Home Style Chicken Noodle Soup
Ingredients:
2 tablespoons extra-virgin olive oil
4 cups chopped fresh spinach leaves
2 cups peeled and diced carrot
1 1⁄2 cups diced celery
1 1⁄4 cups finely chopped white onion
2 cloves garlic, minced
64 ounces reduced-sodium chicken broth
4 cups shredded cooked chicken
1⁄4 pound thin spaghetti
1 tablespoon whole-grain Dijon mustard
3⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic salt
Method:
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the spinach, carrot, celery, and onion and cook, stirring, until tender, about 8 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken broth and chicken and stir to combine. Increase the heat to high until just starting to boil. Break the spaghetti into 1-inch pieces, add to the pot, stir, reduce the heat to low, and cook until the noodles are tender, about 7 minutes. Add the mustard, salt, pepper, and garlic salt and stir to combine. Simmer until ready to serve.
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