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Rosemary Chicken Noodle Soup

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  • Author: Trish Corlew

Ingredients

Scale
  • 1 onion
  • 1 ½ lb boneless, skinless chicken breast or thigh
  • 1 tbsp cooking oil
  • 4 large carrots
  • 3 stalks celery
  • 6 cups water
  • 1 quart chicken broth
  • 1 ½ tsp dried rosemary leaves (2 tbsp if fresh)
  • 5 ounces egg noodles
  • 1 ½ cups fresh baby spinach leaves
  • ¼ cup fresh parsley (or 2 tsp dried)
  • 1 tsp black pepper
  • Salt, to taste

Instructions

  1. Dice the onion.
  2. Cut the chicken breasts or thighs into 1 inch pieces.
  3. In a large skillet, heat the cooking oil over medium high heat. When it is hot, toss in your chicken and cook just until it has some golden color on parts of the chicken.
  4. Meanwhile dice the carrots and celery into 1/2 inch pieces.
  5. When the chicken is partly golden, turn off the heat.
  6. Pour the water and chicken broth into a large (7 quart) crockpot. Add in your chicken.
  7. Add the onion, carrots, and celery.
  8. Sprinkle in the rosemary leaves.
  9. Cook on low for 4 hours.
  10. After it has cooked the 4 hours, add the uncooked egg noodles.
  11. Drop in the baby spinach leaves.
  12. Grab some parsley. If you have fresh, coarsely chop and add in about 1/4 cup. If you have dry parsley, add 2 teaspoons.
  13. Sprinkle in a teaspoon of black pepper, and then give the broth a quick taste. If you need some salt, add it now.
  14. Cook for about 15 more minutes or until the noodles are tender and spinach is wilted.

Find it online: https://lovetheserecipes.com/rosemary-chicken-noodle/