Italian Chicken Noodle Soup

• 4 chicken breasts or 4 chicken thighs
• 4 stalks celery
• 4 carrots, sliced
• 1 (16 ounce) box frozen spinach
• 2 onions, diced
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 (16 ounce) container of fresh sliced mushrooms
• 2 garlic cloves, pressed
• 1 teaspoon oregano
• 1 teaspoon sweet basil
• kosher salt
• 1 teaspoon cayenne pepper (optional)
• fresh ground pepper
• 1 teaspoon ground coriander
• 1 (16 ounce) box tortellini
• chicken stock

1. After cooking chicken, cut up into pieces.
2. Chop veggies, throw into pot of chicken stock. I start out with 4 cans of chicken stock and if needed I'll add 1 or 2 more cans.
3. Add cut up chicken.
4. add spices.
5. Let come to boil, then take down to simmer.
6. Add noodles. I usually cook noodles seperately and add when done.
7. Eat.

chicken breasts, stalks celery, carrots, frozen spinach, onions, tomatoes, mushrooms, garlic, oregano, sweet basil, kosher salt, cayenne pepper, fresh ground pepper, ground coriander, tortellini, chicken

Taken from www.food.com/recipe/italian-chicken-noodle-soup-252438 (may not work)