Creamy Chicken Noodle Soup! Hearty and Healthy! Enjoy!

4 Servings

INGREDIENTS

·       1 ½ Large Chicken Breasts

·       5-6 Cups Chicken Stock

·       2 TBSP Butter

·       EVOO – 1 TBSP

·       2 Cups Chopped Carrots

·       3-4 Cups Egg Noodles

·       Celery Seed – 2 TBSP give or take

·       Dill Weed – 2 TBSP give or take

·       Thyme – 2 TSP give or take

·       Worcestershire Sauce – 1 TBSP give or take

·       Bay Leaf – 1

·       Salt & Pepper – enough to make it nice  

·       1 Cup Half & Half

·       4 Cups Fresh Spinach

 DIRECTIONS

·      Boil a pot of water and place the Chicken Breasts in the pot.  Boil until cooked through. Remove, chop up, and set aside.

·      While the chicken is cooking, heat the butter on medium heat.  Add the EVOO and carrots. Sauté for a minute or so and then add in the Chicken Stock.

·      Bring to a boil and add in all remaining ingredients except the Spinach and Half & Half

·      Cook until the Noodles and Carrots are done.

·      Add in the Spinach and Half & Half 

·      Boil for approximately 2 additional minutes.

·      Add in the prepared Chicken and remove from heat.

·      Enjoy!

BON APPETIT!