2 tablespoons vegetable oil
2 cloves garlic , minced
2 cups chopped onion
1 red bell pepper , chopped
1 green bell pepper , chopped
1 1/2 cups chopped celery
1 cup julienned carrots (or diced)
5 cups chicken stock
salt and pepper to taste (I used about 1 1/2 teaspoons coarse salt and 1/2 teaspoon black pepper)
1/4 teaspoon hot pepper sauce
1/4 teaspoon soy sauce
6 ounces spinach
1 cup egg noodles
2 cups shredded chicken (rotisserie chicken works well here)
Heat oil in a large soup pot over medium heat. Add garlic, onion, red bell pepper, green bell pepper, celery, and carrots.
Saute until onions are translucent and the veggies have been tossed through with hot oil. Add stock and season with salt and pepper to taste. Add the soy sauce and hot sauce.
Bring soup to a simmer and allow to simmer over low heat for about 40 minutes or until veggies are tender.
Add the spinach and cover pot. The spinach will reduce quickly. Stir soup and add the noodles. Cook about five minutes or until tender. Stir in the chicken and simmer until chicken is heated through. You can add more broth if you want it thinner. Serve!