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Chicken Noodle Soup

Chicken Noodle Soup
  • Meal


  • Cusine



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


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. .