I added the changes I made at the bottom of the recipe.
Ingredients
Olive Oil
2 chicken breast filets (I used frozen ready-made, because I’m lazy)
2 small onions
2 tbsp curry
5 handful fresh spinach or the equal amount frozen
½ tsp powdered nutmeg
3 chicken bouillon cubes
1 liter/34 oz. water
Salt & Pepper
Egg noodles
Directions:
1. Heat a pan over medium heat. Pour olive oil in the pan, just enough to cover the surface. Add the chicken filets and brown the fillets about 5 minutes on each side. Remove the fillets from pan.
2. Cut the 2 onions in slices and heat up a separate pan on medium heat. Add 1 tsp olive oil and the fresh, washed spinach. Add the nutmeg and stir untill the spinach has wilted. Put aside. (If you use frozen spinach, just thaw in a casserole with some water over low heat)
3. In a medium sized pot, pour in olive oil to cover the surface and warm at medium heat. Add the sliced onions and stir from time to time. After 3 minutes add the curry powder and mix well with the onions. Turn down heat to low and let sit about 5-10 minutes untill the onions are soft. Stir now and then.
4. In a casserole add water and put in the chicken bouillon. Turn on heat to medium. The cubes will dissolve in about 10 minutes
5. While the chicken bouillon cubes are dissolving, pull the chicken apart in small chunks
6. Add chicken and spinach to onions and stir well.
7. Add the chicken bouillon water and bring soup to a boil. Simmer for about 2 minutes.
8. Add the noodles and let cook as said on the package directions. Add salt and pepper if needed.
*Step 3: I also added a medium potato cut up into chunks. In between steps #6 and #7 I added half an apple cut into chunks. I added at least 3-4 cups of chicken broth, too!
Lastly, right before serving the soup, I stirred one spoonful of Greek yoghurt into each bowl.
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