My son Andy and I made this soup last week. It fed my family for days; even my vegetarian daughter had a few bowls.
What You Need
Canned chicken (or frozen)
Chicken stock (not broth – Swanson and Kitchen Basics make good ones)
Canned diced tomatoes
Chicken base (look in the same aisle as the stock)
Onion, chopped (you can get it in the frozen section – great to have on hand)
Carrots, celery (optional)
Garlic (fresh or the minced kind you buy in a jar)
Olive oil (any oil is OK)
Salt to taste
In a large soup pot, saute the onion, garlic, celery, and carrots in the oil until they are soft.
Add the stock and the chicken and bring to a boil. (If using frozen chicken, you will need to cook about 20-30 minutes after it comes to a boil. Remove chicken once it is done, shred and return to the pot.)
Add the tomatoes and the frozen spinach. Add 3-4 cups of water as needed. For each cup of water, add 1 teaspoon of chicken base.
Bring to a boil and add noodles. Cook until noodles are done.
Serve with Parmesan cheese.