Rosemary Chicken Noodle Soup
INGREDIENTS
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1 tablespoon olive oil, divided
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1 1/2 pounds skinless, boneless chicken thighs cut into 1-inch pieces
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1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
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1 teaspoon salt
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6 cups water
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4 cups fat-free, lower-sodium chicken broth
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2 cups chopped onion
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1 cup chopped celery
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1 tablespoon chopped fresh rosemary
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1 (10-ounce) package preshredded carrot
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1 (8-ounce) package presliced mushrooms
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1/3 cup finely chopped fresh parsley
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1 (6-ounce) package fresh baby spinach
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1/4 cup fresh lemon juice
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1/2 teaspoon freshly ground black pepper
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4 cups hot cooked whole-wheat blend wide egg noodles (about 3 1/2 cups uncooked)
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