Chicken Noodle Soup

Ingredients

• 1 tablespoon olive oil
• 1 large oniondiced
• 4 clove sgarlicminced
• 2 large carrotschopped
• 1 ribcelerychopped
• 6 bone-in skinless chicken thighsor 8 legs
• 2 quart schicken stockor broth
• 1-2 chicken bouillon cubescrushed, adjust to your tastes
• 7 oz green beanschopped in thirds
• 3/4 cup corn kernels
• 4 oz baby spinach leaves
• 1/2 quart wateras needed
• 6 oz vermicellior egg noodles or angel hair pasta
• 1 pinch saltto taste
• 1 pinch cracked pepperto taste
• 1/4 cup fresh parsleyfinely chopped

Instructions

1. Heat oil in a large pot over medium heat. Cook onion for 2 minutes, then add garlic, celery and carrots; cook for 5 minutes.
2. 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.
3. 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.
4. Transfer chicken to a plate and shred the meat; discard the bones.
5. Add the chicken back into the soup along with the noodles. Cover and cook for 6 8 minutes while stirring occasionally to separate noodles.
6. Stir in the spinach leaves and allow to wilt in the soup (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.
7. Serve warm.