|
|
|
|
8 servings
Ingredients:
5 chicken thighs2 quarts water4 cubes chicken bouillon, crumbled1 large onion, chopped3 cloves garlic, minced3 stalks celery, chopped6 carrots, chopped1/2 green bell pepper, chopped1 (10 ounce) package frozen chopped spinach4 ounces thin egg noodles8 ounces meat tortellini salt and pepper to taste
Instructions:
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.Stir in chicken bouillon, onion, garlic, celery, carrots and bell pepper; simmer until vegetables are tender, 10 to 15 minutes.Stir in frozen spinach and cook until tender, 5 to 10 minutes.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.Stir tortellini into soup and cook until tender, 10 to 15 minutes. Stir in reserved egg noodles, salt and pepper. Heat through and serve.
|
|
|
