This comforting chicken and spinach noodle soup is full of wholesome ingredients. Ready in just 25 minutes, this soup will warm your soul on cold, wintry days.
Cook the pasta in well-salted water according to package directions. Drain.
Meanwhile, in a Dutch oven, heat the oil over medium heat. Add the carrots and onions and cook for 8-10 minutes until softened.
Add the chicken broth and thyme. Season to taste with salt and pepper.
Stir in the creamed spinach, pasta, and chicken. Taste and adjust seasoning as needed.
Notes
If you are making the soup to enjoy throughout the week, wait to add the pasta until you are ready to eat. This will prevent the pasta from turning mushy when stored in the soup.
If using fresh thyme, triple the amount called for in the recipe (1 ½ teaspoons fresh for ½ teaspoon dried.)