Chicken Noodle Soup

Homemade Chicken Noodle Soup loaded with vegetables with a delicious broth made from scratch! One pot...one soup! Perfect for any day of the week with the broth AND the soup ready in under 45 minutes. You will love this!

📝 Ingredients

• 1 tablespoon olive oil
• 1 large onion (diced)
• 4 cloves garlic (minced)
• 2 large carrots (chopped)
• 1 rib celery (chopped)
• 6 bone-in skinless chicken thighs (or 8 legs)
• 2 quarts chicken stock (or broth)
• 1-2 chicken bouillon cubes (crushed, adjust to your tastes)
• 7 oz green beans (chopped in thirds)
• 3/4 cup corn kernels
• 4 oz baby spinach leaves
• 1/2 quart water (as needed)
• 6 oz vermicelli (or egg noodles or angel hair pasta)
• 1 pinch salt (to taste)
• 1 pinch cracked pepper (to taste)
• 1/4 cup fresh parsley (finely chopped)

👨‍🍳 Instructions

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