Chicken Noodle Soup With Spinach
|Chicken broth||3 Cup (48 tbs)|
|Water||2 Cup (32 tbs)|
|Chicken thighs||4 Large|
|Fresh spinach leaves/1/2 cup frozen chopped spinach, thawed||2 Cup (32 tbs), packed|
|Egg noodles||1 Cup (16 tbs)|
|Corn||1 Cup (16 tbs), frozen|
1 In a large covered saucepan, bring the chicken broth, water, thyme and pepper to a boil over high heat. Add the chicken thighs and return the liquid to a boil. Reduce the heat to medium-low, cover and simmer for 10 minutes.
2 Meanwhile, cut the carrots into 1/4 inch-thick slices. If using fresh spinach, tear the leaves into bite-size pieces.
3 Remove the chicken thighs to a plate. Return the broth to a boil over medium-high heat. Add the carrots and noodles and cook until the noodles are al dente, 4 to 6 minutes, or according to package directions.
4 Meanwhile, skin the chicken thighs, remove the meat from the bone and cut the meat into bite-size pieces (it will still be slightly pink).
5 Return the chicken to the soup. Add the spinach and corn, and cook at a simmer until the chicken is cooked through, about 3 minutes.