Delicious chicken soup with chicken thighs, tortellini, and spinach. Top with Parmesan cheese.
Ingredients
- quarts water: 2 piece
- chicken thighs: 5 piece
- carrots: 6 piece (chopped)
- stalks celery: 3 piece (chopped)
- onion: 1 piece (chopped)
- green bell pepper: 0.5 piece (chopped)
- cubes chicken bouillon, crumbled: 4 piece
- garlic: 3 clove (minced)
- frozen chopped spinach: 1 pack (10 ounce pack)
- ounces thin egg noodles: 4 piece
- ounces meat tortellini: 8 piece
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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Stir carrots, celery, onion, bell pepper, chicken bouillon, and garlic into the pot; simmer until vegetables are tender, 10 to 15 minutes.
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Stir in frozen spinach and cook until tender, 5 to 10 minutes.
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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.
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Stir tortellini into soup and cook until tender, 10 to 15 minutes. Stir in cooked egg noodles, salt, and pepper. Heat through and serve.
