Categories: soup

Ingredients

• 8 chicken thighs
• Celery
• Chicken bouillon (to taste)
• 2 cans chicken broth
• Salt
• Pepper
• Rosemary
• Dill weed
• Watkins soup/veggie seasoning
• Bag of baby carrots
• Frozen chopped spinach
• Diced tomatoes (optional)
• Box of acini de pepi pasta

Directions

1. Cover chicken thighs with water and cook with celery tops

2. When chicken is done, remove tops and skin chicken

3. Remove meat from bone and return to stock

4. Add bouillon to taste

5. Add 2 cans of chicken broth

6. Add salt, pepper, rosemary, dill week, Watkins mix (to taste)

7. Add chopped baby carrots and whole pack of celery

8. Add squeezed frozen spinach

9. Add diced tomatoes

10. Cook 10 minutes

11. Add pasta and cook another 10 minutes

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