• 1 tbsp olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 large carrots, chopped
  • 1 rib celery, chopped
  • 6 skinless chicken thighs, bone-in
  • 2 qts chicken stock or broth 1-2 chicken bouillon cubes, crushed
  • 10oz cut green beans, frozen
  • 5oz bag corn kernels, frozen
  • 5oz bag peas, frozen
  • 6 oz baby spinach leaves
  • 1/2 quart of water, more as needed
  • 6 oz egg noodles
  • 1 tsp Arawak Farm Dry Rub & Spice Blend #2

Heat oil in a large pot over medium heat. Cook onion for 2 minutes, then add garlic, celery and carrots; cook for 5 minutes.

Add the chicken thighs, broth (stock), crushed bouillon, green beans and corn kernels.

Top up with water if needed to cover all of the ingredients.

Increase heat and bring to a boil for about 4 minutes. Reduce heat, partially cover the pot with a lid, and allow to simmer for 20 minutes or until the chicken is cooked through.

Transfer chicken to a plate and shred the meat; discard the bones.

Add the chicken back into the soup along with the noodles. Cover and cook for 6-8 minutes while stirring occasionally to separate noodles.

Stir in the spinach leaves and allow to wilt in the soup (about 3 minutes, pressing leaves into the liquid with the tip of a wooden spoon). Season with Arawak Farm Dry Rub & Spice Blend #2, to taste.