Warm Home Style Chicken Noodle Soup

How to make Warm Home Style Chicken Noodle Soup Recipe - Chicken noodle soup makes everything better, doesn’t it? It’s guaranteed to brighten your day, especially if you are under the weather. This hearty recipe is full of tender vegetables, noodles, and shredded chicken nestled in a delightfully seasoned broth. I prefer using broken pieces of spaghetti noodles; however, any small noodles will work just fine. This soup is great for packaging up in mason jars to give to family and friends or for enjoying on chilly days. Treat yourself with my Smoky Cheddar Skillet Cornbread for dipping, and enjoy with a simple salad.

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.