Ingredients
1tbspolive oil
1large onion,diced
4cloves garlic,minced
2large carrots,chopped
1rib celery,chopped
6skinless chicken thighs,bone in, or 8 legs
8cupschicken stock,or chicken broth
2chicken bouillon cubes,crushed
7ozgreen beans,chopped in thirds
¾cupcorn kernels
4ozbaby spinach leaves
4cupswater,as needed
6ozvermicelli,or egg noodles, or angel hair pasta
Salt and pepper,to taste
¼cupfresh parsley,finely chopped
Preparation
Heat oil in a large pot over medium heat. Cook onion for 2 minutes, then add garlic, celery and carrots; cook for 5 minutes.
Add the chicken thighs, broth (stock), crushed bouillon, green beans and corn kernels. Top up with water if needed to cover all of the ingredients.
Increase heat and bring to a boil for about 4 minutes. Reduce heat, partially cover the pot with a lid, and allow to simmer for 20 minutes or until the chicken is cooked through.
Transfer chicken to a plate and shred the meat; discard the bones.
Add the chicken back into the soup along with the noodles. Cover and cook for 6 to 8 minutes while stirring occasionally to separate noodles.
Stir in the spinach leaves and allow to wilt in the soup for about 3 minutes, pressing leaves into the liquid with the tip of a wooden spoon. Mix parsley through. Season with salt and pepper, to taste.
Serve warm.
