There is nothing more comforting than a big bowl of a homemade chicken noodle soup! This easy chicken soup with spinach has a flavourful dill infused broth with plenty of of chicken, veggies and egg noodles. It's seriously delicious and sure to be a favourite in your home as it is ours!
3carrots-peeled & thinly sliced (about 1/4 inch thick), about 2 cups
3stalkscelery-thinly sliced (about 1/4 inch thick), about 2 cups
1.5tspsalt-I used kosher
2fresh (or dried) bay leaves
1.5 - 2Tbspfresh dill-finely chopped, plus more for garnish (or about 1.5 tsp of dried)
10cupschicken broth-I used unsalted
4.5-5 cupscooked chicken (no skin or bones)-about one rotisserie chicken
4-5cupsfresh baby spinach
In a large pot on medium low heat, add olive oil. Cook onion until translucent, about 5 minutes. Add garlic and cook an additional minute.
To pot, add carrot and celery and cook 1-2 minutes, stirring to combine. Stir in salt, pepper and bay leaves.
Add dill and broth to pot. Bring to low simmer, cover and cook about 10 minutes or so until carrot and celery not quite tender, but almost.
Add egg noodles and chicken to pot and cook, covered, for an additional 10 minutes (the last two minutes add spinach and stir to combine). Serve immediately and garnish with extra dill (if desired). Remove and discard bay leaves. Enjoy!
If cooking the egg noodles separately, consider adding a little less broth to the pot of soup. When noodles are cooked in the actual soup, they absorb some of the broth, so if cooking separately, you can totally add less.
Unsalted chicken broth was used here, so if you use anything otherwise, like 'low sodium' or 'regular' you may want to consider reducing the added salt.
Not a fan of spinach, don't have on hand or rather use something else? You can omit or use kale or Swiss chard. If using those, you will want to cook just a tad longer as they are heartier.
Try freshly chopped parsley instead of dill, if you prefer.
Have leftover cooked turkey? Use that instead of the chicken.