Today's Recipe: Chicken & Spinach Soup With Noodles

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    Y.W. Editor

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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

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