Ingredients:
2 quarts chicken stock
2 ounces noodles ( dry)
2 carrots ( cut into small rounds)
1 onions ( chopped)
1/2 cup spinach ( uncooked and chopped)
1/2 cup peas ( uncooked)
6 peppercorns ( cracked)
5 allspice ( crushed)
1 teaspoon thyme
1 teaspoon sage
1/2 teaspoon summer savory
1/4 teaspoon coriander seeds ( ground)
1/4 teaspoon curry powder
Directions:
Make chicken stock.
Cook noodles, rinse, drain, and set aside.
Saute onions until translucent in fat skimmed from stock.
Add spices.
Add carrots and onions to stock and simmer 8 minutes.
Add peas, spinach, and noodles simmer another 2 minutes.
Serve.
Servings: Serve
Time preparation: 15 min.
Time total: 75 min.