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Lemon Chicken and Spinach Noodle Soup

By The Canadian Living Test Kitchen

To freeze some of this hearty soup for up to one month, omit spinach and pasta, then add them when reheating. If you don't have homemade Chicken Stock, use 6 cups (1.5 L) sodium-reduced chicken stock plus 2 cups (500 mL) water.

Servings: 8

Ingredients:

2 tbsp (25 mL) extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 each carrot and stalk celery, diced
1 sweet red pepper, diced
1 tsp (5 mL) ground cumin
1/4 tsp (1 mL) pepper
8 cups (2 L) homemade Chicken Stock
4 cups (1 L) packed fresh spinach leaves, trimmed and chopped
2 cups (500 mL) cooked small pasta (such as stars or small shells), 1 cup (250 mL) uncooked
2 cups (500 mL) diced cooked chicken
2 tsp (10 mL) grated lemon rind
1/3 cup (75 mL) lemon juice

Preparation:

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