Chicken Noodle Soup with Spinach and Lemon

Good & Gather

2 Tbsp. olive oil

2 medium chicken breasts

1 medium onion, cut into ½-inch wedges

2 cups baby carrots (about 8 oz.)

2 Tbsp. reduced sodium soy sauce

½ tsp. garlic powder

½ tsp. dried thyme

1 (32-oz.) carton chicken broth

2 cups water

½ (12-oz.) pkg. wide egg noodles (3 ½ cups)

½ (5-oz.) pkg. fresh spinach

Juice of half lemon

Combine all ingredients except noodles, spinach and lemon juice in slow cooker.

Cover and cook on HIGH for 3 hours or LOW for 7 hours or until chicken is cooked through and tender.

Remove chicken from soup. Add noodles and spinach to soup. Cover and cook on HIGH about 10 minutes or until noodles are tender, stirring halfway through.

Shred chicken and return to soup with lemon juice. 

Season soup to taste with salt and pepper.

My Rating: 3/5 "I was excited for this because it has lemon juice in it and I'm a lemon fiend. Unfortunately I couldn't really taste the lemon juice and I couldn't really taste much else, either - this is really bland. Amp up the garlic powder, maybe, or use garlic salt instead. It needs something extra to keep things healthy but add some flavor."