Chicken Soup II Recipe
- 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
- ½ 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
step 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.
step 2: Stir in chicken bouillon, onion, garlic, celery, carrots and bell pepper; simmer until vegetables are tender, 10 to 15 minutes.
step 3: Stir in frozen spinach and cook until tender, 5 to 10 minutes.
step 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.
step 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.