7cupsof homemade chicken stock**Or Vegetable stock for a vegetarian version
6-8oz1/2 bag of frozen noodles
1small zucchinidiced
1small yellow squashdiced
1cupof baby spinach
Several fresh basil leaveschopped
Sea salt and freshly cracked pepperto taste
Instructions
Heat the olive oil in a large Dutch oven over medium heat. Add the onions and cook for 3-4 minutes stirring often; add the minced garlic, carrots, and celery, stirring constantly for 1 minute.
Add the broth, season with sea salt and freshly cracked pepper to taste then simmer for 2o minutes.
Add the frozen noodles and simmer uncovered for 20 minutes.
Once the noodles are cooked through and the carrots and celery are tender, add the zucchini and yellow squash, and cook for 5 minutes.
Add the basil and spinach, and stir to mix evenly. Taste the soup and re-season if needed then ladle into bowls and serve immediately. Enjoy.