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Hot & Spicy Chicken Noodle Soup for Colds & Flu Recipe

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This recipe for Hot & Spicy Chicken Noodle Soup for Colds & Flu is from The Delany Girls' Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 leg quarters (legs and thighs)
2 tbsp. olive oil
4 stalks celery - diced
2 jalapeņos - diced (or more)
3 large carrots - diced
2+ tsps. salt
1/2 tsp. fresh cracked pepper
1 tsp. red pepper flakes (or more)
1/4 cayenne pepper
4 tbsps. fresh rosemary, minced
1/2 tsp. cumin
4-6 whole 'cloves' of allspice
2 large bay leaves - fresh or dried
6-8 cups of water
2 tbsps. of chicken flavored bouillon or paste
4 stalks of scallions - diced and added at the end
2 cups dried noodles (optional and cooked separately near the end)
chopped fresh parsley or cilantro added at end or to the bowls when serving
Directions:
Directions:
1. Gather your ingredients and place your large stock pot on your stove. Add olive oil to your stock pot.
2. Add diced onions, celery and carrots to the pot and turn on the heat. Allow the vegetables to sweat for 5-7 minutes, stirring occasionally.
3. While vegetables are cooking, remove skin off chicken and separate legs from thighs. Add chicken to pot, add all remaining ingredients: garlic, spices, salt and pepper, jalapeņos, etc.
Add water to pot enough to bring the water level to about one inch from the top. Allow to come to a boil, then lower heat and allow the soup to simmer for at least 90 minutes.
4. Scoop out chicken. Let cool slightly so it is easier to remove meat from bones. Keep the chicken in chunks when removing meat from bones. Put the boned chicken meat back into the pot.

Cook noodles separately. When done, drain and rinse noodles before adding to the soup. Doing so will aid in the broth not being soaked up by the noodles. I like using Kloski egg noodles.

 

 

 

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