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Chicken Soup with Chicken Thighs
Chicken Soup with Chicken Thighs
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Savory chicken and vegetable soup, featuring tender chicken thighs, garlic, spinach, and flavorful tortellini.
Ingredients:
  • 2 quarts water
  • 5 chicken thighs
  • 6 carrots, chopped
  • 3 stalks celery, chopped
  • 1 large onion, chopped
  • 0.5 green bell pepper, chopped
  • 4 cubes chicken bouillon, crumbled
  • 3 cloves garlic, minced
  • 1 (10 ounce) package frozen chopped spinach
  • 4 ounces thin egg noodles
  • 8 ounces meat tortellini
Instructions:
  • 1. Fill a large pot with water and add chicken thighs. Bring to a boil then lower the heat and simmer until the meat is tender and falls off the bone, approximately 45 minutes. Remove chicken, shred the meat, and place it back into the pot.
  • Combine carrots, celery, onion, bell pepper, chicken bouillon, and garlic in the pot; simmer until vegetables are tender, for 10 to 15 minutes.
  • Add frozen spinach and cook until it becomes tender, which should take about 5 to 10 minutes.
  • While waiting, boil a generously-sized pot of water. Add the egg noodles and cook until they are perfectly al dente, which should take about 8 to 10 minutes. Drain the noodles and set them aside for later use.
  • Add tortellini to the soup and cook until tender, approximately 10-15 minutes. Next, mix in the cooked egg noodles, season with salt and pepper. Heat thoroughly before serving.

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