Mexican chicken noodle soup
There's nothing better than chicken noodle soup when you are sick or it's cold outside. Mark Bittmann's Fast cookbook inspired this recipe. Adding a little spice to chicken soup may help you feel better faster because hot chiles can act as both a decongestant and pain reducer.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| 1 large pot |
| Ingredients |
|---|
| 2 tablespoons vegetable oil |
| 6 bone-in chicken thighs, rinsed and dried |
| 1 large onion, chopped into 1/2-inch pieces |
| 3 large carrots, chopped into 1/2-inch pieces |
| 3 celery stalks, chopped into 1/2-inch pieces on the bias |
| 3 inches fresh ginger, peeled and finely chopped, optional |
| 5 garlic cloves, chopped |
| 2 - 4 dried chiles |
| 1 lime, cut in half |
| 1 - 2 teaspoons salt |
| 1 teaspoon pepper |
| 8 ounces egg noodles |
| Variations |
|---|
| • Use different chicken pieces. |
| • Add chopped tomatoes when you add the onions. |
| • Add cilantro as a garnish. |
| • Pass hot sauce or sliced, raw jalapeños at the table. |
| Storage |
|---|
| • This can be made ahead and refrigerated for 3 - 4 days. |
| Instructions |
|---|
| • Heat the oil in a large pot over medium-high heat. Season the chicken with salt and pepper. Add the chicken, skin side down, to the hot oil and cook until brown, about 5 minutes. |
| • Add the chopped onion, carrots, celery, garlic, and chiles to the pan. Stir and sauté for 2 - 3 minutes. Add 8 cups of water and scrape the bottom of the pot to release any browned bits. |
| • Add the lime halves, 1 teaspoon salt, and the pepper. Bring the soup to a boil. Reduce the heat and cook at a simmer until the chicken is cooked through, about 20 minutes. The meat should begin to fall off the bone. |
| • When the chicken is cooked, you can remove it from the soup and take the meat off the bone, or the chicken can be left on the bone and served. The choice is yours. |
| • Return the soup to a boil. Add the egg noodles and cook for 5 - 7 minutes until they are cooked to your liking. |
| • Remove the limes and chiles before serving. Caution: Do not squeeze the limes into the soup because they can add a bitter taste to the soup. |
| • If you removed the chicken from the bone, add it back to the soup. Taste carefully before serving, adding more salt if necessary. |
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