spicy chicken noodle soup

(1 RATING)
32 Pinches
Eastport, ME
Updated on Feb 26, 2012

Hubby and friends says it is the best they have had. I do not put noodles in the soup so that I can enjoy it as well, I do not like noodles in my soup; served on the side also keeps them from becoming mush.

prep time 30 Min
cook time 45 Min
method Stove Top
yield 4 serving(s)

Ingredients

  • FOR THE BROTH
  • 2 medium split chicken breast with skin and bones
  • 1 medium onions
  • 1 sprig rosemary sprigs
  • 1 sprig thyme, leaves
  • 1 sprig marjoram
  • 4 cloves garlic
  • 1 tablespoon cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoon black pepper
  • 5 cups water
  • FOR THE SOUP
  • 1 medium onion
  • 2 medium carrots
  • 2 medium celery stalks
  • 1 small jalapeno peppers
  • - onion salt to taste
  • FOR THE NOODLES
  • 1 cup egg noodles
  • 1 quart water salted

How To Make spicy chicken noodle soup

  • Step 1
    Combine all ingrediants for the broth and allow them to boil for about 20 minutes or until chicken is done. Strain broth and put it back in the pot. Set the chicken to the side.
  • Step 2
    Add all vegetables to the broth and return to a boil. Pull the chicken off the bones, and remove skin. Chunk the chicken and return to pot. Allow to boil for about fifteen minutes or until veggies are tender.
  • Step 3
    Fill small pot with water and salt. Bring to a boil and add noodles. Follow package instructions. When done strain and rinse with hot water.
  • Step 4
    Place noodles in bowl and ladle soup over them.

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