This soup is freshened up by a handful of fresh herbs and some chopped spinach. Healthy, comforting and delicious, this soup does not disappoint!
Ingredients
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
Instructions
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.
Recipe by Girl and Her Kitchen at http://www.girlandherkitchen.com/2019/04/chicken-noodle-soup-fresh-herbs.html