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In a dutch oven, saute diced onion over med heat in canola oil, approximately 3 minutes.
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Then add in garlic, celery, leeks and carrots and cook for 5 minute, stirring continuously.
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Add the chicken thighs, broth, granulated chicken bouillon, green beans, corn and water. Cover all ingredients with water.
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Bring contents to a boil for approximately 5 minutes. Reduce heat, cover and simmer for 20 minutes or until the chicken done.
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Transfer chicken to a plate and shred the meat using two forks.
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Add the chicken back into the soup along with the noodles. Cover and cook for 8 more minutes while stirring to separate noodles.
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Stir in the spinach and bok choy and allow them to cook down in the soup (about 3-5 minutes, folding the leaves into the liquid using a long handle spoon.
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Add parsley, garlic powder, onion powder, season with salt and pepper, to taste.
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Serve while warm