Luminary Walk

We braved the cold winds and crowds at Green Lake tonight for the luminary walk. The Parks Department lined the 3-mile pathway with candle lit luminaries from 5:30-8:30 for all to enjoy as you strolled. It was beautiful, and festive with carolers, and sing-along's.

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We knew it was going to be chilly so I whipped up a batch of my version of Tania's famous Hot Chicken Noodle Soup with crusty bread to fill our bellies for the wintry walk.

Chicken & Spinach Noodle Soup

• 2 32 oz. boxes chicken broth
• 1 cup chopped onion
• 1+ cup sliced carrot
• 2 10 oz. cans cream of chicken soup
• 4 cups chopped cooked chicken
• 2 cups medium egg noodles, uncooked
• salt and pepper as needed
• 1 bag fresh spinach

Combine chicken broth, onion, and carrot in a large stock pot and bring to a boil, reduce, simmer for 15 minutes

Boil 3 chicken breasts in water, cube up and set aside

Add cream of chicken soup, noodles, and chicken, bring to a boil, reduce, simmer for 15 minutes

Place a handful of spinach leaves in bottom of soup bowls, then ladle soup over.

Serve with a crusty bread and you've got a meal for an army plus leftovers for tomorrow's lunch!

* Here are a couple of cheat sheet side notes :

• I sometimes buy the whole cooked chickens and pull them apart for the meat in this recipe
• Trader Joe's sells a soup "starter kit" in the refrigerated section by the lettuce. It includes chopped carrot, onion and celery - this makes an already easy recipe even easier!