Ingredients

• 2 quartss water
• 5 chickens thighs
• 6 carrots , chopped
• 3 stalks celery , chopped
• 1 large onion , chopped
• 0.5 greens bell pepper , chopped
• 4 cubess chicken bouillon , crumbled
• 3 cloves garlic , minced
• 1 , 10 ounce
• 4 ounces thin egg noodles
• 8 ounces meat tortellini
• salt and pepper to taste

Instructions

1. 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, about 45 minutes. Remove chicken, cut up meat, and return meat to the pot.
2. 2 Stir carrots, celery, onion, bell pepper, chicken bouillon, and garlic into the pot; simmer until vegetables are tender, 10 to 15 minutes.
3. 3 Stir in frozen spinach and cook until tender, 5 to 10 minutes.
4. 4 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.
5. 5 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 per serving