Spring Vegetable Soup with Egg Noodles and Mint | America's Test Kitchen

Ingredients

• 1 whole chicken (3 1/2 to 4 pounds), cut into 10 pices (plus neck and gizzard)
• 1 medium onion , chopped coarse
• 1 medium carrot , chopped coarse
• 1 medium rib celery , chopped coarse
• 1 bouquet garni
• 1 teaspoon table salt
• 13 cups water
• 2 tablespoons olive oil
• 2 medium onions , diced coarse
• 2 medium carrots , diced coarse
• 1 medium rib celery , diced coarse
• 2 cloves garlic , minced
• 4 medium new potatoes , diced coarse
• 1 1/2 cups green peas , fresh or frozen (about 8 ounces)
• 3/4 pound thin asparagus , trimmed and cut into 1-inch pieces
• 1 cup egg noodles (about 2 ounces)
• 4 ounces fresh spinach , stemmed, cleaned, and shredded
• 1/4 cup fresh mint leaves , minced