Ingredients
2 quarts water
5 chicken thighs
6 carrots, chopped
3 stalks celery, chopped
1 large onion, chopped
½ green bell pepper, chopped
4 cubes chicken bouillon, crumbled
3 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach
4 ounces thin egg noodles
8 ounces meat tortellini
salt and pepper to taste
Directions
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, about 45 minutes. Remove chicken, cut up meat, and return meat to the pot.
Stir carrots, celery, onion, bell pepper, chicken bouillon, and garlic into the pot; simmer until vegetables are tender, 10 to 15 minutes.
Stir in frozen spinach and cook until tender, 5 to 10 minutes.
Meanwhile, bring a large pot of water to a boil. Cook egg noodles in water until al dente, 8 to 10 minutes. Drain and set aside.
Stir tortellini into soup and cook until tender, 10 to 15 minutes. Stir in cooked egg noodles, salt, and pepper. Heat through and serve.
Nutrition Facts (per serving)
225 | Calories |
7g | Fat |
23g | Carbs |
18g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 225 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 2g | 11% |
Cholesterol 81mg | 27% |
Sodium 743mg | 32% |
Total Carbohydrate 23g | 8% |
Dietary Fiber 4g | 13% |
Total Sugars 3g | |
Protein 18g | 35% |
Vitamin C 11mg | 12% |
Calcium 118mg | 9% |
Iron 3mg | 14% |
Potassium 443mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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