chicken soup ii

Ingredients

• Servings: 8
• 5 chicken thighs
• 2 quarts water
• 4 cubes chicken bouillon, crumbled
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 stalks celery, chopped
• 6 carrots, chopped
• 1/2 green bell pepper, chopped
• 1 (10 ounce) package frozen chopped spinach
• 4 ounces thin egg noodles
• 8 ounces meat tortellini
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 45 mins


• 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, 45 minutes. remove chicken, cut up meat and return meat to the pot.
• stir in chicken bouillon, onion, garlic, celery, carrots and bell pepper; 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 reserve.
• stir tortellini into soup and cook until tender, 10 to 15 minutes. stir in reserved egg noodles, salt and pepper. heat through and serve.