• Cooking Time:
  • Servings: 8
  • Preparation Time:


My stepfather made this soup for me when I was extremely ill, and I swear it cured me the same day. My boyfriend said the soup was so good "it must have crack sprinkled in it." (Not that he or I have ever experimented with crack lol) Now I make this recipe whenever anyone I know is under the weather. Anyway, here's the recipe:


  • 2 tbs. Extra-Virgin Olive Oil
  • 1/2 lb. boneless, skinless chicken breast, cubed
  • 1 c. chopped yellow onion
  • ½ c. chopped celery
  • ½ c. diced carrots
  • ½ c. chopped green onions
  • ½ c. chopped zucchini
  • 2 tbs. Minced garlic
  • ¼ c. loosely packed fresh parsley
  • 1 tbs. chopped fresh or dried basil
  • 4 bay leaves
  • 1 tbs. Tony Chachere's Cajun seasoning
  • ¼ tsp. Crushed red pepper flakes
  • 1 box (10 oz.)frozen spinach
  • 3 Q (12 c.) chicken broth or stock
  • 2 c. cooked egg noodles (I use wheat)


  • Heat the olive oil in a deep soup pot. Add chicken and cook until white all the way through.
  • Add onion, celery, carrots, green onions, zucchini, garlic, parsley, basil, bay leaves, and Tony's. Saute vegetables until almost tender.
  • Add frozen spinach and crushed red pepper flakes. Cook until spinach is warmed through.
  • Add chicken broth/stock, bring to a boil and then simmer for 20 minutes to allow the flavors to develop.
  • Bring back to a boil and add egg noodles. Cook until the noodles are done. Ladle it up and feel amazing.

Categories: Pasta  Poultry  Soup  Soup  Vegetable 
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