Chicken Noodle Soup

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Chicken Noodle Soup

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Ingredients

Adjust Servings:
6 Chicken Thighs skinless
2 Carrots chopped
1 Celery chopped
1 Onion diced
4 Garlic Clove minced
200g Green Beans chopped
120g Baby Spinach
3/4 cup Corn Kernels
1 tablespoon Olive Oil
2 litres Chicken Stock
200g Egg noddles
1/4 cup Parsley chopped
Salt
Pepper
Features:
  • Spicy
Cuisine:

Homemade chicken noodle soup loaded with vegetables and a delicious broth made from scratch!

  • 55 mins
  • Serves 6
  • Medium

Ingredients

Directions

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Steps

1
Done

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.

2
Done

Combine the chicken thighs, stock, green beans, and corn kernels in a large mixing bowl.

Add enough water to cover all of the ingredients.

3
Done

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.

4
Done

Transfer chicken to a plate and shred the meat; discard the bones.

5
Done

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.

6
Done

Stir in the spinach leaves and allow to wilt in the soup.

Mix parsley through. Season with salt and pepper, to taste.

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