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Chicken Soup II

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Chicken Soup II

Chicken Soup II

Chicken Soup II is a dairy free recipe with 8 servings. This main course has 282 calories, 22g of protein, and 13g of fat per serving. This recipe covers 24% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. If you have egg noodles, water, garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 45 minutes.

Instructions

1
Fill a large pot with water and place chicken thighs in the pot. Bring to a boil, then reduce heat and simmer until meat falls from the bone, 45 minutes.
Ingredients you will need
Chicken ThighsChicken Thighs
WaterWater
BoneBone
MeatMeat
Equipment you will use
PotPot
2
Remove chicken, cut up meat and return meat to the pot.
Ingredients you will need
MeatMeat
Equipment you will use
PotPot
3
Stir in chicken bouillon, onion, garlic, celery, carrots and bell pepper; simmer until vegetables are tender, 10 to 15 minutes.
Ingredients you will need
Chicken BouillonChicken Bouillon
Bell PepperBell Pepper
VegetableVegetable
CarrotCarrot
CeleryCelery
GarlicGarlic
OnionOnion
4
Stir in frozen spinach and cook until tender, 5 to 10 minutes.
Ingredients you will need
Frozen SpinachFrozen Spinach
5
Meanwhile, bring a large pot of water to a boil. Cook egg noodles in water until al dente, 8 to 10 minutes.
Ingredients you will need
Egg NoodlesEgg Noodles
WaterWater
Equipment you will use
PotPot
6
Drain and reserve.
7
Stir tortellini into soup and cook until tender, 10 to 15 minutes. Stir in reserved egg noodles, salt and pepper.
Ingredients you will need
Salt And PepperSalt And Pepper
Egg NoodlesEgg Noodles
TortelliniTortellini
SoupSoup
8
Heat through and serve.

Equipment

DifficultyExpert
Ready In1 h, 45 m.
Servings8
Health Score26
Dairy Free
DietsDairy Free
Dish TypesSoup
OccasionsFallWinter
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