Chicken Noodle Soup


  • 1 tablespoon olive oil
  • 1 large onion diced
  • 4 cloves garlic minced
  • 2 large carrots chopped
  • 1 rib celery chopped
  • 6 skinless chicken thighs, bone in (or 8 legs)
  • 2 quarts (litres) chicken stock or broth
  • 1-2 chicken bouillon cubes, crushed (adjust to your tastes)
  • 7 oz (200 g) green beans, chopped in thirds
  • 3/4 cup corn kernels
  • 4 oz (120 g) baby spinach leaves
  • 1/2 quart (litre) of water, as needed
  • 6 oz (200 g) vermicelli or egg noodles (or angel hair pasta)
  • Salt and pepper, to taste
  • 1/4 cup fresh parsley, finely chopped


  • 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.


Calories: 324kcal | Carbohydrates: 33g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 120mg | Sodium: 694mg | Potassium: 427mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6300IU | Vitamin C: 39.2mg | Calcium: 95mg | Iron: 3.3mg

Full recipe here.