Ingredients
- 1 onion diced
- 4 cloves garlic, minced
- 4 carrots, chopped
- 4 celery ribs, chopped
- 2 lbs. boneless chicken thighs
- 6-8 cups chicken stock
- 2 chicken bouillon cubes crushed
- 1 bag green beans, chopped in thirds
- 1 can corn
- 1 bag spinach leaves
- 10 oz egg noodles
- salt & pepper to taste
- Finely chopped fresh parsley or basil
Directions
- Cook onion for 2 minutes, then add in garlic, celery & carrots. Cook 5 min.
- Add in chicken thighs, broth/stock, brushed bouillon, green beans, & corn. Add water if needed to submerge all ingredients
- Increase heat and bring pot to boil for 4 min. Then, reduce heat, cover with a lid, and allow to simmer for 20 min or until chicken is done.
- Remove chicken from pot & shred. Add back.
- Add noodles to pot. Cover & cook for 6-8 min, stirring occasionally.
- Once noodles are done, add in spinach, stir, allow to wilt.
- Season with S+P & add any fresh herbs.