Chicken Soup Ii

Name: Chicken Soup Ii
Ingredients: 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

12 ingredients

5 steps

Ingredients

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

Directions

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, 45 minutes. Remove chicken, cut up meat and return meat to the pot.
2

Stir in chicken bouillon, onion, garlic, celery, carrots and bell pepper; simmer until vegetables are tender, 10 to 15 minutes.
3

Stir in frozen spinach and cook until tender, 5 to 10 minutes.
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 reserve.
5

Stir tortellini into soup and cook until tender, 10 to 15 minutes. Stir in reserved egg noodles, salt and pepper. Heat through and serve.