mexican chicken noodle soup
(1 RATING)
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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prep time
30 Min
cook time
3 Hr
method
Stove Top
yield
6 serving(s)
Ingredients
- 1 large chicken cooked and de-boned
- 6 - 8 cups water
- 1/2 bunch cilantro fresh chopped
- 1 medium onion chopped
- 1 bunch green onions chopped
- 6 cloves garlic cleaned and pressed
- 4 sticks celery chopped
- 2 cans crushed mexican tomatoes
- 1 package mexican noodles or vermicelli
- 2 tablespoons chicken bouillon granules
- 2 tablespoons butter
- 2 - jalapeno peppers whole
- 2 large limes,quartered to serve with soup
- 2 large avocadoes, sliced and served with soup
How To Make mexican chicken noodle soup
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Step 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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Step 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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Step 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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Step 4Cut limes and avocados and serve with soup
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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