Chicken Soup with Chicken Thighs Recipe

Chicken Soup with Tortellini and Egg Noodles

Ingredients:

• 2 quarts water
• 5 chicken thighs
• 6 carrots, chopped
• 3 stalks celery, chopped
• 1 large onion, chopped
• 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
• Salt and pepper to taste

Directions:

Step 1: Fill a large pot with water and add the chicken thighs. Bring the water to a boil, then reduce the heat to a simmer. Cook the chicken for about 45 minutes or until the meat easily falls off the bone.

Step 2: Once the chicken is cooked, remove it from the pot. Shred the meat and return it to the pot with the broth.

Step 3: Add the chopped carrots, celery, onion, bell pepper, crumbled chicken bouillon, and minced garlic into the pot. Simmer the mixture for 10-15 minutes until the vegetables are tender.

Step 4: Stir in the frozen spinach and continue cooking for another 5-10 minutes, until the spinach is fully thawed and tender.

Step 5: While the soup is simmering, bring another large pot of water to a boil. Cook the egg noodles in the boiling water for 8-10 minutes until al dente. Drain and set them aside.

Step 6: Add the tortellini to the soup and cook for 10-15 minutes, until the tortellini is tender.

Step 7: Stir in the cooked egg noodles, then season the soup with salt and pepper to taste. Let everything heat through before serving.

Nutrition Facts (per serving):