Ingredients
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6 Chicken Thighsskinless
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2 Carrotschopped
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1 Celerychopped
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1 Oniondiced
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4 Garlic Cloveminced
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200g Green Beanschopped
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120g Baby Spinach
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3/4 cup Corn Kernels
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1 tablespoon Olive Oil
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2 litres Chicken Stock
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200g Egg noddles
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1/4 cup Parsleychopped
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Salt
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Pepper
Directions
Steps
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1
Done
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In a big pot over medium heat, heat the oil. Simmer for 2 minutes with the onion, then add the garlic, celery, and carrots and cook for another 5 minutes. |
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2
Done
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Combine the chicken thighs, stock, green beans, and corn kernels in a large mixing bowl. Add enough water to cover all of the ingredients. |
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3
Done
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Increase the heat to high and cook for 4 minutes. Reduce the heat to low, cover the saucepan partially with a lid, and cook for 20 minutes, or until the chicken is cooked through. |
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4
Done
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Transfer chicken to a plate and shred the meat; discard the bones. |
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5
Done
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Add the chicken back into the soup along with the noodles. Cover and simmer for 6-8 minutes, tossing regularly to keep the noodles from sticking together. |
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6
Done
|
Stir in the spinach leaves and allow to wilt in the soup. Mix parsley through. Season with salt and pepper, to taste. |
