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Rosemary Chicken Noodle Soup

Ingredients

• 1 tablespoon olive oil, divided $
• 1 1/2 pounds skinless, boneless chicken thighs cut into 1-inch pieces $
• 1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces $
• 1 teaspoon salt
• 6 cups water
• 4 cups fat-free, lower-sodium chicken broth
• 2 cups chopped onion
• 1 cup chopped celery
• 1 tablespoon chopped fresh rosemary
• 1 (10-ounce) package preshredded carrot
• 1 (8-ounce) package presliced mushrooms
• 1/3 cup finely chopped fresh parsley
• 1 (6-ounce) package fresh baby spinach $
• 1/4 cup fresh lemon juice
• 1/2 teaspoon freshly ground black pepper
• 4 cups hot cooked whole-wheat blend wide egg noodles (about 3 1/2 cups uncooked)

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