Spring Vegetable Soup with Egg Noodles and Mint

Name: Spring Vegetable Soup with Egg Noodles and Mint
Yield: Serves 8 as a main course
Ingredients: 1 , whole chicken (3 1/2 to 4 pounds), cut into 10 pices (plus neck and gizzard); 1 , medium onion, chopped coarse; 1 , medium carrot, chopped coarse; 1 medium rib, celery, chopped coarse; 1 , bouquet garni; 1 teaspoon, table salt; 13 cups, water; 2 tablespoons, olive oil; 2 , medium onions, diced coarse; 2 , medium carrots, diced coarse; 1 medium rib, celery, diced coarse; 2 cloves, garlic, minced; 4 , medium new potatoes, diced coarse; 1 1/2 cups, green peas, fresh or frozen (about 8 ounces); 3/4 pound, thin asparagus, trimmed and cut into 1-inch pieces; 1 cup, egg noodles (about 2 ounces); 4 ounces, fresh spinach, stemmed, cleaned, and shredded; 1/4 cup, fresh mint leaves, minced

Main Courses
Vegetables
Soups

Appears in Cook's Illustrated September/October 1992

Learn to improvise your own homemade soups using two master recipes and follow one-hour chicken broth recipe for quick and easy homemade stock.

SERVES 8 as a main course

TIME 2 hours, plus 2 hours standing

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