Chicken Noodle Soup

Name: Chicken Noodle Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 porsi
Cuisine: Indonesian
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)

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!

⏱ 55 menit 🔨 Persiapan 10mnt 🔥 Masak 45mnt 📊 Sedang 🍽 6 porsi 👁 34

Langkah-langkah

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.
Serve warm.