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Chicken and Vegetable Noodle Soup

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8

Ingredients

  • 8 boneless skinless chicken thighs
  • 1 tablespoon canola oil
  • 1 large onion diced
  • 4 large carrots chopped
  • 8 cloves garlic minced
  • 4 rib celery chopped
  • 1 49½ oz can of chicken broth
  • 1 tablespoon granulated chicken flavor bouillon
  • 8 ounces frozen green cut in thirds
  • 1 cup frozen corn kernels
  • 2-3 cups of water
  • 8 oz angel hair pasta
  • Salt and fresh ground pepper to taste
  • 1/2 cup fresh parsley finely chopped
  • 2 cups chopped bok choy
  • 1 cup leeks chopped cut off root and discard, using upper white part cut in rings
  • 2 cups baby spinach
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Instructions

  1. In a dutch oven, saute diced onion over med heat in canola oil, approximately 3 minutes.
  2. Then add in garlic, celery, leeks and carrots and cook for 5 minute, stirring continuously.
  3. Add the chicken thighs, broth, granulated chicken bouillon, green beans, corn and water. Cover all ingredients with water.
  4. Bring contents to a boil for approximately 5 minutes. Reduce heat, cover and simmer for 20 minutes or until the chicken done.
  5. Transfer chicken to a plate and shred the meat using two forks.
  6. Add the chicken back into the soup along with the noodles. Cover and cook for 8 more minutes while stirring to separate noodles.
  7. 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.
  8. Add parsley, garlic powder, onion powder, season with salt and pepper, to taste.
  9. Serve while warm