mexican chicken noodle soup
(1 rating)
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I got this from a friend that use to owned our favorite Mexican Restarant in town. The Noodles you get in the ethnic Mexican section of your store. It is so wonderful.
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(1 rating)
yield
6 serving(s)
prep time
30 Min
cook time
3 Hr
method
Stove Top
Ingredients For mexican chicken noodle soup
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1 lgchicken cooked and de-boned
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6 - 8 cwater
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1/2 bunchcilantro fresh chopped
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1 mdonion chopped
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1 bunchgreen onions chopped
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6 clovegarlic cleaned and pressed
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4 stickcelery chopped
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2 cancrushed mexican tomatoes
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1 pkgmexican noodles or vermicelli
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2 Tbspchicken bouillon granules
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2 Tbspbutter
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2jalapeno peppers whole
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2 lglimes,quartered to serve with soup
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2 lgavocadoes, sliced and served with soup
How To Make mexican chicken noodle soup
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1Cut chicken up and cook for about an hour. Put bullion and both jalapeno whole in put water, You can fish them out later if you like it's more for flavor.
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2After an hour add the rest of ingredients except noodles and cilantro. Put butter in a skillet and brown the noodles. It keeps them from getting mushy!
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3Cook in total two hours. Take chicken out and debone it. Now use you Immercer in put till everything is smooth. Now put Chicken back in pot. Put noodles and cilantro in and simmer 20 minutes and serve.
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4Cut limes and avocados and serve with soup
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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