This is a great way to use up leftover broth and chicken (although of course you can buy or make new) and is perfect for these cooler nights.

2 cups shredded carrots
1 onion, chopped
2 stalks celery, chopped
2 bunches spinach
4 quarts chicken broth
2 cups chopped cooked chicken
1 (12 ounce) package egg noodles, cooked and drained

In a large stock pot, heat all ingredients except noodles.  Bring to a boil and reduce heat.  Simmer for about 15 minutes.  Add noodles and simmer an additional 3 to 4 minutes.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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