Ingredients
Scale
- 4 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 ounces egg noodles
- 2 cups fresh spinach or kale
- 1 cup shredded rotisserie chicken
- Salt and pepper to taste
- Juice of 2 tablespoons lemon
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery; sauté for 5-7 minutes until softened. Stir in garlic, thyme, and oregano for an additional minute.
- Pour in chicken broth and bring to a boil; season with salt and pepper.
- Add egg noodles to the boiling broth and reduce heat to simmer for about 6-8 minutes until al dente.
- Stir in shredded chicken and spinach (or kale) for another 2-3 minutes until greens are wilted.
- Finish with lemon juice and serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 330
- Sugar: 3g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg