Serves 15-20 (22-24 bowls)
4 large chicken breasts, cooked in enough water to cover and shredded
2 (32 oz) cans chicken broth
1 large potato – diced
1 large onion – chopped
1 clove garlic – chopped
1 1/3 (46 oz) V8 juice
2 Tb Worcestershire sauce
1 (28 oz) can diced tomatoes
8-10 baby carrots or 2 large carrots – diced
2 (2 lb) bags mixed vegetables (peas, corn, lima beans, carrots, etc.)
1 tsp dried Rosemary leaves
2 C dried noodles
1 C chopped fresh spinach
Salt and pepper to taste
After boiling and shredding the chicken, simmer all ingredients together in a very large pot for 30 min. (or longer).
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