Chicken Soup with Chicken Thighs Recipe. Tortellini, spinach, and chicken thighs in a delicious chicken soup. Add Parmesan cheese on top.
- 2 quarts water
- 5 chicken thighs
- 6 carrots, chopped 3 stalks celery, chopped
- 1 large onion, chopped
- ½ green bell pepper, chopped
- 4 cubes chicken bouillon, crumbled
- 3 cloves garlic, minced
- 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, about 45 minutes. Remove chicken, cut up meat, and return meat to the pot.
Step 2: Stir carrots, celery, onion, bell pepper, chicken bouillon, and garlic into the pot; 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 set aside.
Step 5: Stir tortellini into soup and cook until tender, 10 to 15 minutes. Stir in cooked egg noodles, salt, and pepper. Heat through and serve