Chicken Noodle Soup
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Category
Soup
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Cusine
American
What do you need?
How to make?
Ingredients
1 tablespoon olive oil
1 large onion
4 cloves garlic
2 large carrots
1 rib celery
6 skinless chicken thighs, bone in
2 quarts chicken stock or broth
1-2 chicken bouillon cubes
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
Salt and pepper
1/4 cup fresh parsley
Directions
Heat oil in a large pot over medium heat. Cook onion for 2 minutes, then add garlic, celery and carrots; cook for 5 minutes. Add the chicken thighs, broth , crushed bouillon, green beans and corn kernels. Top up with water if needed to cover all of the ingredients. Increase heat and bring to a boil for about 4 minutes. Reduce heat, partially cover the pot with a lid, and allow to simmer for 20 minutes or until the chicken is cooked through. Transfer chicken to a plate and shred the meat; discard the bones. Add the chicken back into the soup along with the noodles. Cover and cook for 6-8 minutes while stirring occasionally to separate noodles. Stir in the spinach leaves and allow to wilt in the soup . Mix parsley through. Season with salt and pepper, to taste. Serve warm.