This soup is guaranteed to warm and nourish you in body and soul!
| Chicken Thighs | 2-4 |
| Bullion Cube | 2 |
| Salt | 2 tbsp |
| Garlic Powder | 1 1/2 tbsp |
| Red Pepper Flakes | 1 tbsp |
| Olive Oil | 2 tbsp |
| Ditalini Pasta | 2 cups |
| Baby Carrots | 14 oz |
| Celery | 5 pieces |
| Egg | 2 |
| Cornstarch | 1 tsp |
| Spinach | 1 to 2 Handfuls |
Prep
You will need a soup pot with a lid and a small heat-safe bowl. Chop Carrots and Celery into bite size pieces and tear the Spinach to preferred size.
Step One
Put Chicken Thighs, Bullion Cubes, Salt, Garlic, and Red Pepper flakes in the pot and add enough water to fully cover the chicken. Bring to a boil and then add the Olive Oil and Ditalini Pasta. Boil on Medium High heat for 20 minutes.
Step Two
Remove Chicken Thighs and set aside to cool. Reduce to Medium heat and add Baby Carrots, Celery, and Egg. To prevent clumping, add 1/4 a cup of broth to a heat safe bowl and slowly add the cornstarch while stirring. Stir until relatively smooth, then add back to broth. Cover and cook until carrots are soft or around 30 minutes. Stir occasionally and reduce heat if ingredients are sticking to the bottom of the pan.
Step Three
Once they are cool enough to handle safely, remove the bones from the Chicken Thighs and chop into bite size pieces. Add Chicken and Spinach to soup and cook for 15 more minutes or until Pasta, Carrots, and Chicken are cooked to desired tenderness. Keep the pot covered to maintain broth levels, or uncover while cooking to reduce it.
