Chicken Noodle Soup With Spinach Recipe

Summary

Difficulty LevelEasyCuisineAmerican
CourseAppetizerMethodBoil
Main IngredientChicken

Ingredients

 
3 cups chicken broth
 
2 cups water
 
1 teaspoon thyme
 
1/4 teaspoon pepper
 
4 large chicken thighs
 
2 medium carrots
 
2 cups packed fresh spinach leaves or 1/2 cup frozen chopped spinach, thawed
 
1 cup egg noodles
 
1 cup frozen corn

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.

Questions, Comments and Reviews

The content of this field is kept private and will not be shown publicly.
Quantcast