loosely packed baby spinach or coarsely chopped Swiss chard
750 mL
1 cup
diced carrots
250 mL
2 tbsp
finely chopped parsley stems
30 mL
2 tsp
dried thyme
10 mL
black pepper to taste
4 oz
thin noodles
125 g
Directions
Step 1
Heat oil in a large saucepan or Dutch oven on medium heat. Add onions; cook until softened. Stir in tomato sauce and cumin. Cook, stirring, until the tomato sauce has slightly darkened and thickened, about 3 min. Stir in chicken and garlic; cook until chicken is white and opaque.
Step 2
Add the chicken broth, 2 cups (500 mL) water, celery, spinach, carrots, parsley stems, thyme and pepper. Loosely cover and bring to a boil then reduce to a simmer. Add noodles. Cook, uncovered, 6 to 8 min. until noodles are tender.
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