Chicken Soup with Chicken Thighs
Description
Chicken thighs are boiled and then simmered with onion, garlic, bell pepper, spinach, egg noodles, and meat tortellini in this satisfying soup.
Ingredients
•
2 quarts water
•
5 chicken thighs
•
6 carrots, chopped
•
3 stalks celery, chopped
•
1 large onion, chopped
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1/2 green bell pepper, chopped
•
4 cubes chicken bouillon, crumbled
•
3 cloves garlic, minced
•
1 (10 ounce) package frozen chopped spinach
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4 ounces thin egg noodles
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8 ounces meat tortellini
•
salt and pepper to taste
Directions
1
Fill a large pot with water and place chicken thighs in the pot. Bring to a boil, then reduce heat and simmer until meat falls from the bone, about 45 minutes. Remove chicken, cut up meat, and return meat to the pot.
2
Stir carrots, celery, onion, bell pepper, chicken bouillon, and garlic into the pot; simmer until vegetables are tender, 10 to 15 minutes.
3
Stir in frozen spinach and cook until tender, 5 to 10 minutes.
4
Meanwhile, bring a large pot of water to a boil. Cook egg noodles in water until al dente, 8 to 10 minutes. Drain and set aside.
5
Stir tortellini into soup and cook until tender, 10 to 15 minutes. Stir in cooked egg noodles, salt, and pepper. Heat through and serve.