Chicken Noodle Soup

By MissHeather

Ingredients

• 3 C chicken broth
• 2 C water
• 1 tsp dried thyme
• 1/4 tsp pepper
• 4 large chicken thighs (with or without skin and bone)
• 2 medium carrots, thinly sliced
• 1 C egg noodles
• 2 C packed fresh spinach leaves, torn into bite-size pieces
• 1 C frozen or canned, drained, whole-kernel corn

Details

Servings 4

Preparation

Step 1

In large covered saucepan, bring the broth, water, thyme and pepper to a boil over high heat. Add the chicken; return to a boil. Reduce the heat to medium-low; cover and simmer 10 minutes.

Transfer chicken to a plate. Return the broth to a boil over med-high. Add carrots and noodles; cook until the oodles are aldente, about 4-6 minutes.

Meanwhile, skin the chicken, remove the meat from the bone and cut the meat into bite-size pieces.

Return the chicken to the soup. Add the spinach and corn and cook at a simmer until chicken is cooked through.