Ingredients for 8 servings:
1. 4 cups wide cooked egg noodles, hot (3 1/2 cups uncooked)
2. 1 tablespoon olive oil
3. 2 teaspoons salt, divided
4. 8 cups water
5. 4 cups chicken broth
6. 2 cups chopped onions
7. 1 cup chopped celery
8. 2 tablespoons chopped fresh rosemary leaves
9. 3 lbs boneless skinless chicken breasts
10. 1 (10 ounce) package preshredded carrots
11. 1 (8 ounce) package presliced mushrooms
12. 1/3 cup finely chopped Italian parsley
13. 1 (6 ounce) package fresh Baby Spinach, coarsely chopped
14. 1/4 cup fresh lemon juice
15. 1/2 teaspoon fresh ground pepper
Directions:
1. Combine noodles, oil, and 1/2 tsp salt; toss well to coat.
2. 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.
3. 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.
4. Stir in noodles, lemon juice and pepper. Cook for an additional minute. Best made 1 day ahead.
Enjoy your meal!