Never-Fail Chicken Noodle Soup

I created this recipe for my 5 children. They loved canned soup, but the sodium content is far too high. They all love this soup. It's hearty enough for a satisfying meal, yet light enough to be part of an overall healthy eating plan.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 40 mins
• Calories: 190 Calories

Ingredients

• 1 clove garlic, minced
• 3 quarts water
• 1 (12 ounce) package egg noodles
• 3 sprigs fresh rosemary
• 1 tablespoon sea salt
• 1 (10 ounce) bag fresh spinach, chopped
• 1 (2 to 3 pound) whole fryer chicken
• 1 large whole onion
• 1 pound baby carrots, minced
• 6 stalks celery, minced

Recipe Instructions

Step 1

Combine water, chicken, whole onion, and rosemary in a large stockpot; bring to a rolling boil and cook until chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove stockpot from heat and allow chicken to cool until easily handled, about 15 minutes.

Step 2

Remove chicken and onion from stockpot. Remove chicken meat from bones and chop or shred meat; discard carcass and skin. Chop onion if desired. Return chicken meat and onion to stockpot with water.

Step 3

Mix carrots, celery, garlic, and sea salt with the chicken mixture; bring to a boil and cook until carrots and celery are tender, 10 to 15 minutes. Reduce heat to medium-low; add egg noodles and cook until noodles are cooked through but firm to the bite, about 5 minutes. Add spinach to soup and cook until wilted, 1 to 2 minutes.