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Chicken Soup with Chicken Thighs

4

0 min

Chicken Soup with Chicken Thighs

Chicken Soup with Chicken Thighs Photo 1

Time

0 min

Serving

8 persons

Calories

225

Rating

4.00★ (44)

Cuisine

Author: Victoria Buriak
Delicious chicken soup with chicken thighs, tortellini, and spinach. Top with Parmesan cheese.

Ingredients

  • quarts water: 2 piece
  • chicken thighs: 5 piece
  • carrots: 6 piece (chopped)
  • stalks celery: 3 piece (chopped)
  • onion: 1 piece (chopped)
  • green bell pepper: 0.5 piece (chopped)
  • cubes chicken bouillon, crumbled: 4 piece
  • garlic: 3 clove (minced)
  • frozen chopped spinach: 1 pack (10 ounce pack)
  • ounces thin egg noodles: 4 piece
  • ounces meat tortellini: 8 piece
  • salt and pepper: (to taste)

Metric Conversion

Stages of cooking

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  1. 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.
    Chicken Soup with Chicken Thighs Photo 2
  2. Stir carrots, celery, onion, bell pepper, chicken bouillon, and garlic into the pot; simmer until vegetables are tender, 10 to 15 minutes.
    Chicken Soup with Chicken Thighs Photo 3
  3. Stir in frozen spinach and cook until tender, 5 to 10 minutes.
    Chicken Soup with Chicken Thighs Photo 4
  4. 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.
    Chicken Soup with Chicken Thighs Photo 5
  5. Stir tortellini into soup and cook until tender, 10 to 15 minutes. Stir in cooked egg noodles, salt, and pepper. Heat through and serve.
    Chicken Soup with Chicken Thighs Photo 6

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