Mexican Chicken Noodle Soup

Mexican Chicken Noodle Soup

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Audra LeNormand


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.


★★★★★ 1 vote

30 Min
3 Hr
Stove Top


  • 1 large
    chicken cooked and de-boned
  • 6 - 8 c
  • 1/2 bunch
    cilantro fresh chopped
  • 1 medium
    onion chopped
  • 1 bunch
    green onions chopped
  • 6 clove
    garlic cleaned and pressed
  • 4 stick
    celery chopped
  • 2 can(s)
    crushed mexican tomatoes
  • 1 pkg
    mexican noodles or vermicelli
  • 2 Tbsp
    chicken bouillon granules
  • 2 Tbsp
  • 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


  1. Cut 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.
  2. After 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!
  3. Cook 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.
  4. Cut limes and avocados and serve with soup

Printable Recipe Card

About Mexican Chicken Noodle Soup

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

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