Chock-Full Chicken Noodle Soup

• 1/2 teaspoon olive oil
• 1 cup chopped onion
• 1 teaspoon dried oregano
• 1 garlic clove, minced
• 2 cups diced peeled baking potato
• 1 cup chopped celery
• 1 cup (1/4-inch-thick) sliced carrot
• 3 cups chopped cooked chicken
• 2 cups chopped spinach
• 1 teaspoon salt
• 3 ounces uncooked medium egg noodles (about 1 1/2 cups)
• 2 tablespoons all-purpose flour
• 1/4 teaspoon black pepper

1. Heat olive oil in a Dutch oven over medium-high heat. Add onion, and saute 3 minutes. Add oregano and garlic, and saute 30 seconds. Add 5 3/4 cups Chicken Stock and potato. Bring to a boil; reduce heat, and simmer for 15 minutes or until the potato is tender. Mash potato in stock mixture. Add celery and carrot; bring to a boil, reduce heat, and simmer for 5 minutes. Add the chicken, spinach, and salt; bring to a boil, reduce heat, and simmer 3 minutes. Add noodles; bring to a boil, and cook 5 minutes.
2. Combine 1/4 cup stock and flour in a small bowl; stir well with a whisk. Stir flour mixture into soup; simmer 3 minutes. Stir in pepper.

olive oil, onion, oregano, garlic, celery, carrot, chicken, chopped spinach, salt, egg noodles, flour, black pepper

Taken from www.myrecipes.com/recipe/chock-full-chicken-noodle-soup (may not work)