This is a throw together soup that is satisfying and maybe even healthy. When you first saute the veggies in oil, you are making a 'moughe'. This is my own word, actually stolen from my daughter Amy (then 3 years old)!
Preparation Time
30 mins
Cooking Time
45 mins
Total Time
1 hr 15 mins
Calories
198 Calories
Recipe Instructions
Step 1
Heat oil in a large soup pot over medium heat. Add garlic, onion, red bell pepper, green bell pepper, celery, carrot and leek. Saute until onions are translucent and balance of veggies has been tossed through with hot oil. Add stock and season with salt and pepper to taste. If using hot pepper sauce and soy sauce, add now. Bring soup to a simmer and allow to simmer over low heat for about 40 minutes.
Step 2
Add spinach and cover pot. (Note: Volume of spinach will appear to be too great for the pot; don't worry, just put it in - within a few minutes it will be reduced to size). Stir soup; add noodles. Stir again and add chicken strips. Make sure soup is still simmering. Exactly 5 minutes later, you will have a terrific hot soup. Serve hot!
Ingredients
2 tablespoons vegetable oil
salt and pepper to taste
2 cups chopped onion
2 cups chopped celery
2 cloves garlic, minced
1 cup julienned carrots
1 green bell pepper, chopped
1 red bell pepper, chopped
¼ teaspoon hot pepper sauce
4 cups chicken stock
½ cup egg noodles
1 cup minced leek (Optional)
¼ teaspoon soy sauce (Optional)
6 ounces spinach, rinsed
½ pound skinless, boneless chicken breast halves, cut into bite size pieces
