Chicken Noodle Soup

Ingredients

• 1 tablespoon olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 large carrots, chopped
• 1 rib celery, chopped
• 6 skinless chicken thighs, bone in
• 2 quarts chicken stock or broth
• 1-2 chicken bouillon cubes, crushed, adjust to your tastes
• 7 oz green beans, chopped in thirds
• 3/4 cup corn kernels
• 4 oz baby spinach leaves
• 1/2 quart of water, as needed
• 6 oz vermicelli or egg noodles
• Salt and pepper, to taste
• 1/4 cup fresh parsley, finely chopped

Directions

1. Set a large pot over medium heat and warm the oil. Add the onion and let it cook for 2 minutes, then stir in the garlic, celery and carrots and cook for 5 minutes more.
2. Put the chicken thighs into the pot, then add the broth or stock, crushed bouillon, green beans and corn kernels. Pour in water only if you need it to keep everything covered.
3. Turn the heat up and let the soup come to a boil for about 4 minutes. Lower the heat, set the lid on slightly ajar, and simmer for 20 minutes, or until the chicken is cooked through.
4. Move the chicken to a plate, pull the meat from the bones, and shred it. Throw away the bones.
5. Return the shredded chicken to the soup and add the noodles. Put the lid back on and cook for 6-8 minutes, giving it a stir now and then so the noodles do not stick together.
6. Add the spinach and let it soften into the hot soup, about 3 minutes, using the tip of a wooden spoon to nudge the leaves down into the broth. Stir in the parsley, then season with salt and pepper to taste.
7. Serve warm.