Heat oil in large soup pot, add onion and cook until beginning to soften, about 5 minutes. Add carrots, celery, cabbage and garlic. Cover and "sweat" until softened. Add salt and pepper, thyme, and bay leaf. Add chicken stock and bring to a boil. Stir in noodle pieces and cook until almost tender, about 5 minutes. Stir in spinach leaves and chicken. Simmer until spinach is wilted and chicken is heated through.
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|Serving Size: 1 Serving (119g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 89 (40%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 2g|
|Cholesterol 59.5mg||18 %|
|Sodium 100.9mg||3 %|
|Potassium 239.2mg||6 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 14.9g|
|Protein 16.9g||24 %|
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Calories per serving: 225
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