This recipe is a modified soup that transforms into a creamy chicken noodle dish, featuring a mix of vegetables, chicken, and wide egg noodles, perfect for a comforting meal.
1: Melt the butter in a large pot or dutch oven over medium heat.
2: Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, for 5 minutes until vegetables have softened.
3: Add spinach and stir until wilted.
4: Stir in salt, pepper, thyme, and oregano and cook for 2 minutes.
5: Add the chicken broth and cream of chicken soup, give everything a good stir.
6: Increase the heat to medium-high and bring the soup to a boil for a few minutes.
7: Turn soup down to a simmer, taste, and add more seasonings if desired.
8: Add the chicken, half-and-half/milk, and noodles. Cook for at least 10 minutes or until noodles are soft.
