In a large soup pot, bring the chicken or turkey broth to a full boil; add carrots, celery, onion, garlic, fresh mint, spices, the juice of one lemon and the zest, and stir a few times until the soup boils again. Reduce heat to medium, cover, and cook for 25-35 minutes, stirring occasionally, until vegetables are tender.
Add the egg noodles, spinach, parsley, and shredded chicken about 10-12 minutes before serving; stir now and then to prevent the noodles from sticking. Test the noodles to make sure they’re done – and – serve.
Garnish soup with chopped fresh mint, thin slices of lemon, or a drizzle with olive oil, if desired.
I had to substitute a few ingredients based on what was on hand. I used frozen, chopped spinach instead of fresh; thin, short noodles instead of wide; shredded, cooked turkey instead of chicken, and dried mint instead of fresh.
For the preparation, I first sauteed the onion, carrots, celery and garlic in a little olive oil, over medium heat, until the vegetables were tender. Then, added the broth, seasonings, lemon juice, zest, and frozen chopped spinach. I brought the broth to a boil, added the noodles and cooked, stirring now and then, for about about 7- 9 minutes until the noodles softened. At that point I added the parsley and shredded, cooked turkey and cooked until the turkey was heated through.
My soup was garnished with thin, round lemon slices as seen in the photo above. I’m happy to report, Doug gave it two thumb’s-up, so Thank You, Christine!
*Christine’s recipes have been published in the Fresno Bee,
Sunset and Cooking Light Magazines, and at <http://thearmeniankitchen.com/>
*For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to: < <http://www.myrecipes.com/search/site/Datian> http://www.myrecipes.com/search/site/Datian>