Chicken Noodle Soup

This cold and rainy weather calls for one thing and one thing only, homemade chicken noodle soup. There is nothing more nourishing than a warm bowl of this soup with fresh parsley, crusty sourdough bread and a generous sprinkle of parmesan. 

Recipe by: GH Nutrition
Preparation time: 10 minutes
Cooking time: 20 minutes
Serves 4

Ingredients 
2 tbsp extra virgin olive oil
1 small onion, finely chopped
3 cloves garlic, crushed
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1L salt reduced chicken stock
500mL water
100g wholemeal spaghetti, broken into thirds
2 chicken breast fillets, cut into small strips
2 cups baby spinach leaves
Parsley, parmesan and freshly ground black pepper, to serve

To make:
Heat oil in a large saucepan over high heat.
Add onion, garlic, celery and carrot and cook, stirring, for 5 minutes or until soft.
Add the stock and water and bring to the boil. Add the pasta and cook for 5 minutes, or until soft.
Add the chicken and cook for a further 5 minutes or until cooked through.
Turn off heat and stir through spinach leaves.
Serve with fresh parsley, parmesan and pepper.

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