Chicken Egg Noodle Soup Loaded with Spinach

Keyword hearty dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings


  • 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


  • Boiled Eggs optional
  • Green onions garnish


  1. 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. 

  2. Add the chicken. Cook until brown. 

  3. 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. 

  4. Add 1 chicken bouillon. Stir and make sure the bouillon dissolves in the soup. 

  5. Add the spinach. Stir and cover. Once boiling, turn off the stove. 

  6. Add salt and pepper to taste. Add about 1 cup of chopped parsley. 

  7. Remove the bay leaf before serving.