This is honestly the best chicken noodle soup I’ve ever eaten! I think it may be the addition of fresh ginger, but either way it’s incredible. Maybe I’m just pregnant and it satisfied that craving, or maybe it’s really THAT GOOD. You should make it and let me know 🙂 This one was by Thomas! He’s definitely more of a cook. I can cook, but he can REALLLLLLY cook. Let me tell you, I am GRATEFUL! He didn’t cook when I started dating, it wasn’t until we got like a year into our marriage that he really started cooking. So ladies, there is still time for your man! Don’t worry 😉 Okay, onto the recipe!
-64 oz chicken stock
-2 cups rotisserie chicken, shredded
-8-10 oz egg noodles
-1-2 cups carrots, sliced
-1-2 cups celery, chopped
-1 yellow onion, diced
-2 cups fresh spinach
-2-3 cloves fresh garlic, chopped
-1 in knob fresh ginger, minced
-2 sprigs fresh thyme
-sea salt & pepper, to taste
Heat your soup pot & once it’s hot add olive oil. Add the garlic and ginger. Cook for 1 min or so until fragrant. Add onions, celery, carrots & season with salt & pepper. Cook everything until it gets soft. Keep stirring and let everything marinate together. Add in the fresh thyme.
Next, add all the chicken stock. Season with sea salt & pepper. Don’t be afraid to be generous with the salt especially if the chicken stock is low in salt! Cover & cook on low for about 20 minutes. Add in the shredded chicken. Then the spinach & stir until it softens.
In a separate pot, boil water & cook noodles until al dente. It’s ready to go! In your bowl, layer with noodles, top with soup, add fresh parsley, & serve with buttered baguette!
*To store: keep the noodles & broth separate so the noodles don’t soak up all the liquid! Makes about 5-6 servings! Enjoy!