Rosemary Chicken Noodle Soup

INGREDIENTS

1 tbsp

olive oil, divided

1 1/2 lb

skinless, boneless chicken thighs cut into 1-inch pieces

1 1/2 lb

skinless, boneless chicken breast, cut into 1-inch pieces

1 tsp

salt

6 cups

water

4 cups

fat-free, lower-sodium chicken broth

2 cups

chopped onion

1 cup

chopped celery

1 tbsp

chopped fresh rosemary

1 10 ounce package

preshredded carrot

1 8 ounce package

presliced mushrooms

1/3 cup

finely chopped fresh parsley

1 6 ounce package

fresh baby spinach

1/4 cup

fresh lemon juice

1/2 tsp

freshly ground black pepper

4 cups

hot cooked whole-wheat blend wide egg noodles (about 3 1/2 cups uncooked)