Curried Lentil Chicken Noodle Soup

Ingredients

6 cups (1.5 L) chicken broth

2 cups (500 mL) water

4 garlic cloves

1 1” piece ginger root, peeled and halved

1 ½ cups (375 mL) green lentils

1 cup (250 mL) thinly sliced celery stalks

2 tsp (10 mL) garam masala

½ tsp (2 mL) ground turmeric

1 Tbsp (15 mL) maple syrup

1 Tbsp (15 mL) white wine vinegar

2 cups (500 mL) cooked fusilli pasta

1 ½ cups (375 mL) cooked chicken, roughly chopped

2 cups (500 mL) fresh spinach leaves

salt and ground black pepper, to taste