Description
Delicious chicken soup with tortellini and spinach. Top with parmesan cheese.
Ingredients
- 5 chicken thighs
- 2 quarts water
- 4 cubes chicken bouillon, crumbled
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 stalks celery, chopped
- 6 carrots, chopped
- ½ green bell pepper, chopped
- 1 (10 ounce) package frozen chopped spinach
- 4 ounces thin egg noodles
- 8 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
- about 45 minutes. Remove chicken
- cut up meat
- and return meat to the pot.
- Stir carrots
- celery
- onion
- bell pepper
- chicken bouillon
- and garlic into the pot; 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 set aside.
- Stir tortellini into soup and cook until tender
- 10 to 15 minutes. Stir in cooked egg noodles
- salt
- and pepper. Heat through and serve.
Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 45 mins
Servings: 8