Ingredients
8 chicken drums or 6 bone-in, skinless thighs
1 tbsp. olive oil
1 large onion diced
4 cloves garlic minced
2 large carrots chopped
1 rib celery chopped
2 quarts chicken stock
1-2 chicken bouillon cubes, crushed (if desired)
4 oz. baby spinach leaves
1/2 quart of water, as needed
6 oz. egg noodles or angel hair pasta
Salt and pepper, to taste
1/4 cup fresh parsley, finely chopped
Directions
Heat oil in a large pot over medium heat. Cook onion for two minutes, then add garlic, celery, and carrots; cook for five minutes.
Add the chicken drums or thighs, stock, crushed bouillon, green beans, and corn kernels. Add water if all ingredients aren’t covered.
Increase heat and bring to a boil for about four minutes. Reduce heat, partially cover with a lid, and allow to simmer for 20 minutes or until the chicken is cooked through (internal temperature should be 165ºF).
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 six to eight minutes while stirring occasionally.
Stir in the spinach leaves and allow to wilt in the soup (about three 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.
