3 cups chicken broth
1 tsp thyme
1/4 tsp black pepper
1 1/4 lbs bone-in chicken thighs
2 med carrots, thinly sliced
1 cup egg noodles
2 cups (packed) fresh spinach leaves, torn into bite-size pieces, OR 1/2 cup frozen chopped spinach
1 cup frozen corn

in a large saucepan, bring the broth, 2 cups of water, the thyme, and pepper to a boil over high heat. add the chicken and return the liquid to a boil. reduce the heat to medium-low, cover, and simmer for 10 minutes. transfer the chicken to a plate too cool.

return the broth to a boil over medium-high heat. add the carrots and noodles, and cook until the noodles are al dente according to package directions.

meanwhile, remove the skin and bones from the chicken and discard. cut the meat into bite-size pieces (it will still be slightly pink).

return the chicken to the soup. add the spinach and corn, reduce the heat to medium, and cook until the chicken is cooked through, about 3 minutes.

ladle the soup into four bowls and serve hot.

4 servings