Ingredients: |
Ingredients: Stock:
4 lbs chicken pieces
1 large onion cut in half
2 celery ribs cut in fourths
2 garlic cloves
Soup:
Meat from chicken pieces
4 celery ribs
1 garlic clove
1 large container fresh mushrooms, sliced
1 bunch green onions, chopped
4 large carrots, chopped
½ c green chili, chopped (or to taste)
8 oz bag medium curly egg noodles (cooked as instructed below)
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Directions: |
Directions:The stock is the secret to a great chicken soup. Prepare stock in advance. When finished, put it in the refrigerator or freezer. Skim off fat when it rises to the top. To prepare the stock, place the chicken pieces in a 6 qt. stockpot or saucepan and cover with water. Add onion, celery and garlic cloves. Cook for 30 minutes over medium heat until chicken is cooked. Remove chicken from pot and cool. Take chicken meat off of the bones and return bones to the pot. Cover and simmer for an additional 20 minutes. Strain and return liquid to pot.
To make the soup, cut chicken into bite-sized pieces and set aside. Sauté the mushrooms, green onions, carrots and 4 ribs of diced celery in 2 tbsp butter until carrots are tender. Mince 1 garlic clove; add to mixture and sauté for 2 more minutes. Add chicken, green chili and all sautéed ingredients to the chicken stock. Cover pot and simmer for 15 minutes. Add salt and pepper to taste.
Bring a 6 qt saucepan of water to a hard boil. Add 1 tsp olive oil to water. Turn off water, add egg noodles and cover pan tightly. Set covered pan aside. Do not open lid until you are ready to drain egg noodles (at least 15 minutes). This process cooks the noodles perfectly! Drain the egg noodles, rinse quickly under cold water. Add noodles to soup. Cover pot and simmer for an additional 15 minutes. Serve hot. |
This recipe for Green Chili Chicken Noodle Soup is from