Chock Full Chicken Noodle Soup

1/2 teaspoon olive oil
1 cup chopped onion
1 teaspoon dried oregano
1 garlic clove, minced
6 cups Chicken Stock, divided
2 cups diced peeled baking potato
1 cup chopped celery
1 cup (1/4-inch-thick) sliced carrot
3 cups chopped cooked chicken
2 cups chopped spinach
1 teaspoon salt
3 ounces uncooked medium egg noodles (about 1 1/2 cups)
2 tablespoons all-purpose flour
1/4 teaspoon black pepper


  1. Heat olive oil in a Dutch oven over medium-high heat.
  2. Add onion, and saute 3 minutes. Add oregano and garlic, and saute 30 seconds.
  3. Add 5 3/4 cups Chicken Stock and potato. Bring to a boil
  4. Reduce heat, and simmer for 15 minutes or until the potato is tender.
  5. Mash potato in stock mixture.
  6. Add celery and carrot; bring to a boil, reduce heat, and simmer for 5 minutes.
  7. Add the chicken, spinach, and salt; bring to a boil, reduce heat, and simmer 3 minutes.
  8. Add noodles; bring to a boil, and cook 5 minutes.
  9. Combine 1/4 cup stock and flour in a small bowl; stir well with a whisk.
  10. Stir flour mixture into soup; simmer 3 minutes. Stir in pepper.

NOTE: Only one pot is needed to make this hearty soup.