1 tbsp. olive oil
1 large onion diced
4 cloves garlic minced
2 large carrots chopped
1 rib celery chopped
6 skinless chicken thighs, bone in (or 8 legs)
2 quarts (litres) chicken stock or broth
1-2 chicken bouillon cubes, crushed (adjust to your tastes)
7 oz. (200 g) green beans, chopped in thirds
3/4 cup corn kernels
4 oz. (120 g) baby spinach leaves
1/2 quart (litre) of water, as needed
6 oz. (200 g) vermicelli or egg noodles (or angel hair pasta)
Salt and pepper, to taste
1/4 cup fresh parsley, finely chopped
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 6-8 minutes while stirring occasionally to separate noodles.
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.