Saturday, May 8, 2010


~ Carol Schaaf

several tablespoons oil
1 onion, chopped
4 celery stalks, chopped
8 carrots, chopped
1 head of garlic, chopped
handful spinach or kale, chopped
25 oz. canned chicken with juice
96 oz. chicken broth
5 oz. noodles

Heat oil in large soup pot. Saute onions, celery, carrots, and garlic for ten minutes. Add spinach and chicken in juice, breaking up chicken with spoon. After chicken is broken up, add broth and bring to boil. Add noodles and cook until they're tender.

Notes: We prefer to use alphabet noodles, but if you're using long noodles, such as spaghetti, then break into thirds or quarters for easier eating. I bake and shred frozen chicken breasts, which I always have on hand, instead of buying canned chicken.

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