Chicken Soup with Chicken Thighs

Name: Chicken Soup with Chicken Thighs
Total time: 105
Yield: 8
Ingredients: 2 quarts water; 5 chicken thighs; 6 carrots, chopped; 3 stalks celery, chopped; 1 large onion, chopped; 0.5 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

Recipe by Roz from allrecipes.com

Lunch 2 Hr. 45 Mins.

Ingredients

8 servings

•

2 quarts water
•

5 chicken thighs
•

6 carrots, chopped
•

3 stalks celery, chopped
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1 large onion, chopped
•

0.5 green bell pepper, chopped

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4 cubes chicken bouillon, crumbled
•

3 cloves garlic, minced
•

1 (10 ounce) package frozen chopped spinach
•

4 ounces thin egg noodles
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8 ounces meat tortellini
•

salt and pepper to taste

Instructions

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.
Stir carrots, celery, onion, bell pepper, chicken bouillon, and garlic into the pot; simmer until vegetables are tender, 10 to 15 minutes.
Stir in frozen spinach and cook until tender, 5 to 10 minutes.
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.
Stir tortellini into soup and cook until tender, 10 to 15 minutes. Stir in cooked egg noodles, salt, and pepper. Heat through and serve.