To save cleanup time, cook the noodles first, and then use the same pot for the soup. Add the noodles to the soup just before serving so they don't absorb too much of the broth. You can bring the noodles to work in a zip-top plastic bag. Make the soup the night before, cool to room temperature, and refrigerate; reheat in the microwave or in a slow cooker set on HIGH.
Combine noodles, oil, and 1/2 teaspoon salt; toss well to coat.
Combine water and next 6 ingredients (through chicken breast) in a large Dutch oven; add 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove chicken from pan; cool slightly. Shred chicken with 2 forks.
Add carrot and mushrooms to pan; bring to a boil. Reduce heat, and simmer 6 minutes or until carrot is tender. Add shredded chicken, parsley, spinach, and remaining 1 teaspoon salt; cook 3 minutes or until spinach wilts. Stir in noodle mixture, lemon juice, and pepper. Cook 1 minute.
This recipe has been retested for Cooking Light Slow Cooker Tonight, 2012
I have made this soup in the past with my own stock and it's wonderful. However the ingredients are out of order in comparison to the original version. Unfortunately the instructions were not updated. So what 6 ingredients am I to combine? It says through to the chicken breast but the chicken breast is the 3rd ingredient.
Do not use all that water! I don't know who would put flavorless water in a soup anyway, and it surely didn't need all that. I omitted it entirely and just added two extra cups of chicken broth. I also substituted chicken thighs, for a darker and richer flavor. Overall, the concept is fine, especially the rosemary, but forget the water.
We thought this soup was pretty bland and very watery, although we did enjoy the rosemary flavor. My husband made the soup, so assuming he did everything correctly, I would make some changes before making it again. I would definitely start by using less water and more chicken broth. This makes a lot of soup. Now I have to figure out what to do with it to doctor it up because I don't want to throw such a huge quantity away.
I went heavy on the vegetables and light on the chicken. I cut chicken breast in small pieces and stir-fried it with onion, celery and carrot. It gave a lot of flavor. I skipped the rosemary and added ginger and pepper for some Asian flavor and a bit of a kick. I cooked the noodles in the soup (OK, not very Asian, but it's MY soup!). The results were quite fantastic for something so simple, cheap and quick. My husband had 2 huge bowls. I am looking forward to leftovers for lunch.
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