Beauchamp's Chicken Noodle Soup

• 2 quarts chicken stock
• 2 ounces noodles (dry)
• 2 carrots (cut into small rounds)
• 1 onion (chopped)
• 12 cup spinach (uncooked and chopped)
• 12 cup peas (uncooked)
• 6 peppercorns (cracked)
• 5 allspice (crushed)
• 1 teaspoon thyme
• 1 teaspoon sage
• 12 teaspoon summer savory
• 14 teaspoon coriander seed (ground)
• 14 teaspoon curry powder

1. Make chicken stock.
2. Cook noodles, rinse, drain, and set aside.
3. Saute onions until translucent in fat skimmed from stock.
4. Add spices.
5. Add carrots and onions to stock and simmer 8 minutes.
6. Add peas, spinach, and noodles simmer another 2 minutes.
7. Serve.

chicken stock, noodles, carrots, onion, spinach, peas, allspice, thyme, sage, summer, coriander, curry powder

Taken from www.food.com/recipe/beauchamps-chicken-noodle-soup-182918 (may not work)