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Originally shared on the web 03/14/2011

4 14-1/2 oz. cans chicken broth
1 c. onions, chopped
1 c. carrots, peeled and sliced
2 10-3/4 oz. cans cream of chicken soup
10-oz. pkg. frozen chopped spinach, thawed
4 c. cooked chicken, chopped
2 c. medium egg noodles, uncooked
1/2 t. salt
1/2 t. pepper

Combine broth, onions and carrots in a Dutch oven. Bring to a boil over medium-high heat. Reduce heat, cover and simmer for 15 minutes. Add remaining ingredients. Bring to a boil, reduce heat and simmer, uncovered, for an additional 15 minutes.Serves 6 to 8