INGREDIENTS

• 1 tablespoon olive oil
• 1 lb. boneless, skinless chicken thighs, chopped
• Salt and pepper, to taste
• 1 medium onion, diced
• 2 carrots, diced
• 2 large celery stalks, diced
• 4 cloves garlic, minced
• ½ teaspoon dried oregano
• 6 cups chicken broth
• 2 bay leaves
• ¾ cup small fine egg noodles
• 2 lemons, zested
• 1 lemon, juiced
• 2 tablespoons fresh chopped parsley
• 3 cups chopped spinach

INSTRUCTIONS

1. Heat oil over medium heat in a large pot. Season chicken with salt and pepper and add to the pot to brown on both sides – about 5 minutes.
2. Push chicken to the side and add onion, carrot, and celery and cook until softened – about 5 minutes.
3. Add garlic and oregano and cook for one minute more – or until fragrant.
4. Add chicken stock and bay leaves and bring to a boil.
5. Add pasta and reduce heat to simmer until pasta is done and chicken is cooked through – about 10 minutes, stirring periodically.
6. Remove and discard the bay leaves and stir in the zest of 2 lemons, the juice of 1 lemon, parsley, and spinach.
    

SERVES: 4