Ingredients

• 3 tablespoons extra virgin olive oil
• 1 1/2 lbs diced boneless chicken breasts (and or or thighs)
• 3 teaspoons kosher salt
• 3 quarts chicken stock
• 1 cup water
• 4 minced garlic cloves
• 1 teaspoon cracked black pepper
• 1 cup diced white onion
• 2/3 cup chopped carrot
• 2/3 cup chopped green onion
• 1 cup chopped celery
• 1 1/2 cups fresh spinach leaves
• 2 tablespoons chopped fresh parsley leaves
• 1 teaspoon basil leaves
• 1/4 teaspoon oregano leaves
• 2 bay leaves
• 1 teaspoon crushed red pepper flakes
• 1 (12 ounce) bag extra broad egg noodles

Instructions

1. Heat olive oil in large stock pot.

2. Add diced chicken pieces to pot to brown chicken, and cook for 5-10 minutes.

3. Add onions, celery, garlic and carrots and saute so everything begins to "sweat".

4. Add all seasonings and cook for a few more minutes.

5. Add chicken stock to mixture in pot and stir.

6. Add spinach leaves to stock and stir.

7. Bring this to a boil, uncovered.

8. Reduce to simmer and cook for about 15-20 minutes, seasoning broth to taste.

9. Add 1 cup of water to pot, bring to boil again.

10. Add the bag of noodles directly to pot and cook for another 15 minutes.

11. Once noodles are cooked, remove pot from heat.

12. When cooled, you can refrigerate or freeze.