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Chicken Noodle Soup With Spinach

Magical.Palate's picture
Ingredients
  Chicken broth 3 Cup (48 tbs)
  Water 2 Cup (32 tbs)
  Thyme 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Chicken thighs 4 Large
  Carrots 2 Medium
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken

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