Step 1

Bring a large pot of water to a boil. Cook egg noodles according to package instructions. Drain, and set aside.

Step 2

In a large soup pot, heat the olive oil over low heat. Add the garlic and onion and sauté for 6 or 7 minutes until translucent. Toss in the carrots and celery and cook for 5 minutes longer.

Step 3

Add the low/no sodium vegetable stock, cooked chicken, thyme, pepper, and salt. Bring to a boil, and cook for 30 minutes until vegetables are tender.

Step 4

Remove from heat and stir in the peas, lemon juice, spinach, and black pepper. Taste and adjust seasonings as needed, adding more lemon or black pepper as desired.

Step 5

To serve, add 1/2 cup cooked pasta to a bowl, ladle the hot soup over the pasta.

Step 6

To refrigerate: make sure the broth is cool before adding the cooked noodles, or else pasta will overcook. Only add noodles to the hot soup if you are eating right away.