About this recipe:A highly substantial meal. Chicken is simmered with celery, carrots, green pepper, spinach, egg noodles and fresh tortellini. Serve for a hearty lunch or dinner.
5 chicken thighs
2 litres water
4 cubes chicken stock, crumbled
1 large onion, chopped
3 cloves garlic, finely chopped
3 sticks celery, chopped
6 carrots, chopped
1/2 green pepper, chopped
285g frozen chopped spinach
115g fine egg noodles
225g fresh tortellini (any flavour of your choice)
salt and pepper to taste
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Fill a large pot with water and place chicken thighs in the pot. Bring to the boil, then reduce heat and simmer until meat falls from the bone, 45 minutes. Remove chicken, cut up meat and return meat to the pot.
Stir in chicken stock, onion, garlic, celery, carrots and pepper; 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 the boil. Cook egg noodles in water until al dente, 8 to 10 minutes. Drain and reserve.
Stir tortellini into soup and cook until tender, 2 minutes. Stir in reserved egg noodles, salt and pepper. Heat through and serve.