Chicken Soup II
Ingredients
- water (2 quarts)
- chicken thighs (5 )
- carrots (6 )
- celery (3 stalks)
- onion (1 large)
- green bell pepper (0.5 )
- chicken bouillon (4 cubes)
- garlic (3 cloves)
- frozen chopped spinach (1 (10 ounce) package)
- thin egg noodles (4 ounces)
- meat tortellini (8 ounces)
- salt (0 )
- pepper (0 )
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.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 225
- fat: 7 g
- sats: 2 g
- carbs: 23 g
- fibre: 4 g
- protein: 18 g
- salt: 0 g