Rosemary Chicken Noodle Soup - cooking recipe

Ingredients

4 cups wide cooked egg noodles, hot (3 1/2 cups uncooked)
1 tablespoon olive oil
2 teaspoons salt, divided
8 cups water
4 cups chicken broth
2 cups chopped onions
1 cup chopped celery
2 tablespoons chopped fresh rosemary leaves
3 lbs boneless skinless chicken breasts
1 (10 ounce) package preshredded carrots
1 (8 ounce) package presliced mushrooms
1/3 cup finely chopped Italian parsley
1 (6 ounce) package fresh Baby Spinach, coarsely chopped
1/4 cup fresh lemon juice
1/2 teaspoon fresh ground pepper

Preparation

Combine noodles, oil, and 1/2 tsp salt; toss well to coat.
Combine water and next 5 ingredients in a large Dutch oven; add 1/2 tsp salt. Bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove chicken from pan; cool slightly. Shred chicken with 2 forks.
Add carrot and mushrooms to pan; bring to boil. Reduce heat and simmer 15 minutes or until carrot is tender. Add shredded chicken, parsley, spinach, and remaining 1 teaspoons salt. Cook 5 minutes or until spinach is wilted.
Stir in noodles, lemon juice and pepper. Cook for an additional minute. Best made 1 day ahead.