5 cups chicken broth (preferably home-made)
1 cup diced onion
1 cup diced celery
1 cup sliced baby carrots
1 cup fresh spinach (torn to about half-dollar size)
1.5 tablespoons minced garlic
2 ounces (roughly two cups) traditional German egg pasta soup noodles (thin)
1 cup sweet scallions
1 teaspoon finely chopped tarragon
3 teaspoons finely chopped parsley leaves

1. Bring stock to boil for 2-3 minutes in a pot with the lid on. Add onion, celery, carrots, spiniach, garlic, and scallions. Lower heat and simmer for two more minutes (stirring occasionally). Add noodles and cook for five more minutes (stirring occasionally).

Remove from heat and add herbs, salt and pepper to taste.

Enjoy!

Submitted by: Eric Stewart