Chicken Noodle Soup

One whole 3-4 lb. Chicken with skin and fat removed
3 quarts water
3 onion, chopped
3 carrots, sliced
3 stalks celery, sliced
2 cloves garlic
¾ cup fresh baby spinach leaves, cut into ½” thin slices
2 bay leaves
2 teaspoons salt
¼ tsp. black pepper
5-7 ounces of your favorite egg noodles (I prefer dumpling style)

Place chicken in large stockpot. Add the water and place over medium-high heat. Add the onions, carrots, celery, garlic, bay leaves, salt and pepper. Bring to a boil, reduce the heat and simmer, partially covered, for 1 ½ hours. Remove the chicken from the pot. Remove the meat from the bones and cut into bite-size pieces; set aside. Remove and discard bay leaves. Add the noodles and cook until al dente- tender but still slightly firm. Reduce the heat, stir the chicken and spinach in, and serve.

Serves 6-8