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
Step One
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.
This recipe tends to make enough for leftovers so make sure you have containers ready!