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This is a great way to use up leftover broth and chicken (although of course you can buy or make new) and is perfect for these cooler nights.
2 cups shredded carrots
1 onion, chopped
2 stalks celery, chopped
2 bunches spinach
4 quarts chicken broth
2 cups chopped cooked chicken
1 (12 ounce) package egg noodles, cooked and drained
In a large stock pot, heat all ingredients except noodles. Bring to a boil and reduce heat. Simmer for about 15 minutes. Add noodles and simmer an additional 3 to 4 minutes.
By Emuna Braverman and Elizabeth Kurtz, of http://www.gourmetkoshercooking.com