Homemade Chicken Noodle Soup with Spinach

Homemade Chicken Noodle Soup with Spinach

This is an awesome, hearty soup.  It is packed full of good-for-you yumminess and will beat any chicken soup in any can on a grocery store shelf.  On a whim one day while making chicken noodle soup, I tossed in a few handfuls of fresh spinach.  Oh yes – this took this amazing soup over the edge.  Don’t let the winter get by without making yourself a big pot of this – and freeze some for later.  You’ll be glad you did.


1 whole chicken
2 tsp salt
1 tsp fresh ground black pepper
2 stalks celery
1 large onion
2 large carrots
1 TBS dried parsley
1 tsp thyme
1 bay leaf
1 cup fresh spinach (I used 2 handfuls)
1½ cups whole wheat flour
2 large eggs
1-2 TBS water


large stock pot with lid
sharp knife/cutting board
stand mixer or bowl/wooden spoon
pasta cutter or sharp knife


Wash the chicken.  Put it in the stock pot and cover it with water by at least an inch.  Bring the water to a boil.  Reduce heat to medium low, cover, and cook until the chicken is cooked completely (45-60 minutes.)  If you can easily pull the leg off of the chicken, it’s done.

Remove the chicken from the pot and let it cool enough to be able to handle it.  Do not discard the broth.


Chop the onion, celery, and carrots.

Remove the meat from the chicken carcass.

Put the vegetables and meat into the broth in the pot.  Add the salt, pepper, seasonings, and bring to a boil.  Reduce the heat and let it simmer for at least an hour.

Add the spinach.

In a bowl, mix the flour, eggs, and water until dough sticks together, but is not overly wet.  Either kneed with the stand mixer for 2 minutes, then remove from the bowl and kneed by hand for another minute.  -OR- Kneed by hand until smooth and elastic – 5 to 10 minutes.  Cover with a damp paper towel and let rest for 10 minutes.

If you have a pasta roller/cutter, follow the instructions on the cutter, creating thin noodles.  -OR- Use a rolling pin, roll the dough out very thin, and cut into noodles.

Return the soup to a boil.  Add the pasta.  Boil until the pasta is done – about 6 minutes.


8 servings at least

Low in saturated fat
High in niacin
High in selenium
Very high in vitamin A

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?


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