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
- 2 cups Egg noodles
- 1 Chicken breast chopped
- 1/2 cup Carrots diced
- 1/2 cup White onion
- 1-2 Garlic cloves chopped
- 1 Bay leaf
- Olive oil
- 1 tbsp Butter
- 1 tbsp Ginger chopped
- 142 kg Baby spinach
- Boiled Eggs optional
- Green onions garnish
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.
Add the chicken. Cook until brown.
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.
Add 1 chicken bouillon. Stir and make sure the bouillon dissolves in the soup.
Add the spinach. Stir and cover. Once boiling, turn off the stove.
Add salt and pepper to taste. Add about 1 cup of chopped parsley.
Remove the bay leaf before serving.