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Name: Chicken Noodle Soup
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 large onion diced; 4 cloves garlic minced; 2 large carrots chopped; 1 rib celery chopped; 6 skinless chicken thighs, bone in; 2 quarts chicken stock or broth; 1-2 chicken bouillon cubes crushed (adjust to taste); 7 ounces green beans chopped in thirds; 3/4 cups corn kernels; 4 ounces baby spinach leaves; 1/2 quart water, as needed; 6 ounces egg noodles; salt and pepper to taste; 1/4 cup fresh parsley finely chopped

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INGREDIENTS

1 tablespoon olive oil
1 large onion ; diced
4 cloves garlic ; minced
2 large carrots ; chopped
1 rib celery ; chopped
6 skinless chicken thighs, bone in
2 quarts chicken stock or broth
1-2 chicken bouillon cubes ; crushed (adjust to taste)
7 ounces green beans ; chopped in thirds
3/4 cups corn kernels
4 ounces baby spinach leaves
1/2 quart water, as needed
6 ounces egg noodles
salt and pepper to taste
1/4 cup fresh parsley ; finely chopped

Servings

INSTRUCTIONS

1) Heat oil in large pot over medium heat. Cook onion for 2 minutes, than add garlic, celery and carrots. Cook for 5 minutes.

2) Add the chicken thighs, broth or stock, crushed bouillon, green beans, and corn. Top up with water if needed to cover all of the ingredients.

3) Increase heat and bring to a boil for about 4 minutes. Reduce heat, partially cover the pot with a lid, and allow to simmer for 20 minutes or until the chicken is cooked through.

4) Transfer the chicken to a plate and shred the meat; discard the bones.

5) Add the chicken back into the soup along with the noodles. Cover and cook for 6-8 ,minutes while stirring occasionally to separate noodles.

6) Stir in the spinach leaves and allow to wilt in the soup (about 3 minutes, pressing the leaves into the liquid with the tip of a wooden spoon).

7) Serve warm.

NOTES

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Chicken Noodle Soup

1 tablespoon olive oil 
1 large onion diced
4 cloves garlic minced
2 large carrots chopped
1 rib celery chopped
6  skinless chicken thighs, bone in 
2 quarts chicken stock or broth 
1-2  chicken bouillon cubes crushed (adjust to taste)
7 ounces green beans chopped in thirds
3/4 cups corn kernels 
4 ounces baby spinach leaves 
1/2 quart water, as needed 
6 ounces egg noodles 
  salt and pepper to taste 
1/4 cup fresh parsley finely chopped

1)  Heat oil in large pot over medium heat.  Cook onion for 2 minutes, than add garlic, celery and carrots.  Cook for 5 minutes.
2)  Add the chicken thighs, broth or stock, crushed bouillon, green beans, and corn.  Top up with water if needed to cover all of the ingredients.
3)  Increase heat and bring to a boil for about 4 minutes.  Reduce heat, partially cover the pot with a lid, and allow to simmer for 20 minutes or until the chicken is cooked through.
4)  Transfer the chicken to a plate and shred the meat; discard the bones.
5)  Add the chicken back into the soup along with the noodles.  Cover and cook for 6-8 ,minutes while stirring occasionally to separate noodles.
6)  Stir in the spinach leaves and allow to wilt in the soup (about 3 minutes, pressing the leaves into the liquid with the tip of a wooden spoon).
7)  Serve warm.

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Nutrition

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Serving Size: 1 Serving (372g)
Recipe Makes: 6 Servings

Calories: 182
Calories from Fat: 23 (13%)

Amt Per Serving		% DV

	Total Fat 2.5g	3 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.7g
Cholesterol 23.8mg		7 %
Sodium 409.1mg		14 %
Potassium 598.2mg		16 %
Total Carbohydrate 32.5g		10 %
	Dietary Fiber 4.9g	20 %
	Sugars, other 27.6g
Protein 8.8g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 182

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