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!
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
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.