Chicken Noodle Soup with Spinach Recipe
Chicken noodle soup is a hearty comforting dish, perfect for gloomy rainy days or snowy day. It’s also great for kids who are feeling a little under the weather. When my little one isn’t feeling 100%, she doesn’t get excited about eating solid foods. Something ‘soupy’ is a lot easier to swallow.
This dish is rich in iron because it’s loaded with leafy greens – spinach! Just 1 cup of cooked spinach contains more than 6 mg of iron as well as protein, calcium, vitamins A and E, and fiber.
Chicken Egg Noodle Soup Loaded with Spinach
Ingredients
- 2 cups Egg noodles
- 1 Chicken breast chopped
- Parsley
- 1/2 cup Carrots diced
- 1/2 cup White onion
- 1-2 Garlic cloves chopped
- 1 Bay leaf
- Olive oil
- Salt
- Pepper
- 1 tbsp Butter
- 1 tbsp Ginger chopped
- 142 kg Baby spinach
Optional
- Boiled Eggs optional
- Green onions garnish
Instructions
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On a medium pot over medium heat, start with olive oil and butter. Add the onions, garlic, ginger and carrots. Add 1 bay leaf. Saute for a few minutes.
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Add the chicken. Cook until brown.
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Add 5-7 cups of water, 7 if you want it more 'soupy'. Add the egg noodles. Stir and cover until for about 10 minutes or until the egg noodles are cooked to your preference.
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Add 1 chicken bouillon. Stir and make sure the bouillon dissolves in the soup.
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Add the spinach. Stir and cover. Once boiling, turn off the stove.
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Add salt and pepper to taste. Add about 1 cup of chopped parsley.
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Remove the bay leaf before serving.