Rosemary Chicken Noodle Soup

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Ingredients for 10 servings

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

1 tablespoon olive oil

2 teaspoons salt, divided

8 cups water

4 cups fat-free, less-sodium chicken broth

2 cups chopped onion

1 cup chopped celery

2 tablespoons dried rosemary

1 1/2 pounds skinless, boneless chicken thighs

1 1/2 pounds skinless, boneless chicken breast

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 teaspoon black pepper

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