Recipe: Desperation Chicken Noodle Soup

DESPERATION CHICKEN NOODLE SOUP

"I call this desperation soup because I was planning on making Julie's Tortellini Soup. After I had browned the mushrooms, onions, and garlic, I discovered that I had no tortellini. Knowing that my husband LOVES chicken noodle soup, I substituted the chicken broth for beef broth and added fine egg noodles instead of the tortellini. He has eaten it THREE times since Tuesday and I think that he would eat it again for supper tonight!"

2 tbsp. olive oil
1 onion, chopped
1/2 pkg. carrots (I use the kind that were already cut into chips)
1 (4 oz.) can mushrooms, drained
2 tbsp. garlic, minced
2 quarts chicken broth (I used canned)
1 pkg. fine egg noodles
1/2 cup white wine
1 pkg. spinach (I use the kind that's already stemmed and washed)

Heat olive oil in a large stockpot. Add onions, carrots, mushrooms and garlic to the oil and cook until onions are transparent.

Put the chicken broth into the stockpot and bring to a boil. Add cup of white wine. Add the noodles and cook until the noodles are done.

When the noodles are finished cooking, add 1 pkg. spinach chopped and heat through. This makes a LARGE pot of chicken soup.

From: Debbie D., AL - 09-11-99