Ingredients:
10 cups water
4 cups low-sodium chicken broth
2 pound chicken, cut into large pieces
2 bay leaves
1 onion, chopped
2 stalks celery, sliced
2 carrots, sliced
8 ounces wide egg noodles, cooked
½ cup chopped fresh parsley
1 tablespoon fresh thyme leaves
Salt and black pepper, to taste

Directions:
1. Combine water, broth, chicken, and bay leaves in a large pot; bring to a boil over high heat. Reduce to a simmer and cook, covered, until chicken is cooked, about 30 minutes. Transfer chicken to a large bowl to cool and reserve broth in pot; discard bay leaves. When cool enough to handle, discard skin and bones from chicken, reserving meat. Cut meat into bite-size pieces and set aside.

2. Return pot of broth to a simmer over medium heat. Add onion, celery, and carrots; cook until softened, about 10 minutes.

3. Add cooked noodles, parsley, and thyme; cook 5 minutes, covered. Adjust seasoning and serve warm.

See also: Homemade Soup Recipes.

1 lb of spinach leaves, steamed and cooled.
3/4 lb of chicken breasts, boneless, skinless.
1/2 medium onion, chopped.
1 cup of coconut milk.
1 cup of chicken broth.
2 tablespoons of butter.
1/2 teaspoon of salt.
White rice, to serve with.

Directions:

In a large skillet, heat the butter then saute the onions over medium heat for 5 mins.

Cut up and add the chicken, then cook for further 3 minutes or until chicken is no longer pink.

Add the remaining ingredients (except the rice) then stir and simmer for about 20 mins.

Serve with white rice.

Source: Coconut Recipes.