Chicken Soup II Recipe

Fill a large pot with water and place chicken thighs in the pot. Bring to a boil then reduce heat and simmer until meat falls from the bone 45 minutes. Remove chicken cut up meat and return meat to the pot.

Stir in chicken bouillon onion garlic celery carrots and bell pepper; simmer until vegetables are tender 10 to 15 minutes.

Stir in frozen spinach and cook until tender 5 to 10 minutes.

Meanwhile bring a large pot of water to a boil. Cook egg noodles in water until al dente 8 to 10 minutes. Drain and reserve.

Stir tortellini into soup and cook until tender 10 to 15 minutes. Stir in reserved egg noodles salt and pepper. Heat through and serve.