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Chicken Noodle Soup

Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course dinner, lunch
Cuisine American
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • 2 minutes onion Cook for 2 minutes
  • 1 minute garlic Add with celery and carrots, cook for 5 minutes
  • 1 stalk celery
  • 2 medium carrots
  • 6 pieces chicken thighs
  • 6 cups chicken broth
  • 1 teaspoon crushed bouillon
  • 1 cup green beans
  • 1 cup corn kernels
  • 0.5 quart water As needed
  • 6 ounces vermicelli or egg noodles or angel hair pasta
  • to taste salt
  • to taste cracked pepper
  • 0.25 cup fresh parsley finely chopped

Instructions
 

  • 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 (stock), 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 (about 3 minutes, pressing leaves into the liquid with the tip of a wooden spoon).
  • Mix parsley through. Season with salt and pepper, to taste.
  • Serve warm.
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