Mexican Chicken Noodle Soup

barbara lentz


Simple recipe for a delicious chicken soup with Mexican flavors. If you like the heat chop up the Ancho Chilies and add back to soup instead of discarding them.


☆☆☆☆☆ 0 votes

4 to 6
10 Min
30 Min
Stove Top


  • 6 c
    chicken broth
  • 1 medium
    red onion diced
  • 4 clove
    garlic minced
  • 1 large
    jalapeno seeded and diced
  • 3
    dried ancho chili stemmed and seeded
  • 4
    boneless skinless chicken thighs cut into chunks
  • 4 oz
    angel hair pasta
  • 1/4 c
    cilantro chopped

How to Make Mexican Chicken Noodle Soup


  1. Place the chicken stock in a large stock pot. Add the Ancho chilies, and garlic. Bring to a boil reduce to a simmer and simmer 15 minutes. Remove the Ancho chilies with a slotted spoon and discard. Add the remaining ingredients except Cilantro and cook until pasta is Al Dente.
  2. Serve garnished with cilantro

Printable Recipe Card

About Mexican Chicken Noodle Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Mexican

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