Chicken Noodle Soup

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 Yellow Onion(110g)
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  4 Garlic(12g)
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  2 Carrots(122g)
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  1 Celery(40g)
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  6 Chicken Thigh, Bone-In, Skin-On(1158g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  8 cup Low Sodium Chicken Broth
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  1 Chicken Bouillon, Dry(4g)
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  7 oz Green Beans
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  0.8 cup Corn, Sweet, Canned, Drained
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  4 oz Spinach
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  1 1/2 quart water (as needed)
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  6 oz Pasta, Vermicelli, Dry
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  1 1 pinch salt (to taste)
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  1 1 pinch cracked pepper (to taste)
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  0.3 cup Parsley, Fresh

Instructions

1. 1Heat the olive oil in a large pot over medium heat. Add the onion and cook 2 minutes until softened, then add the garlic, carrots, and celery; cook 5 minutes over medium heat, stirring occasionally, until the vegetables begin to soften.
2. 2Add the chicken thighs, low sodium chicken broth, chicken bouillon, green beans, and canned corn to the pot. Add enough water to cover all ingredients by about 1 inch.
3. 3Increase heat to medium-high and bring to a boil for 4 minutes, then reduce heat to medium-low. Partially cover with a lid and simmer 20 minutes over medium-low heat until the chicken is cooked through and internal temperature reaches 165°F.
4. 4Transfer the chicken thighs to a plate and let cool slightly, then shred the meat, discarding bones and skin. Return the shredded chicken to the pot.
5. 5Add the vermicelli pasta to the pot, stir to separate, and cook uncovered 6–8 minutes over medium heat, stirring occasionally, until the pasta is tender.
6. 6Stir in the fresh spinach and cook 3 minutes over medium heat, pressing leaves into the liquid with a wooden spoon, until wilted. Stir in the fresh parsley and season with salt and pepper to taste.
7. 7Divide the soup evenly into 6 airtight containers while hot. Cool to room temperature before sealing lids, then refrigerate.