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Mexican Chicken Noodle Soup Recipe

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This recipe for Mexican Chicken Noodle Soup is from Cooking with Karrie, 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:  
4 quarts water
5 Tbs. Knorr Caldo de Tomate (Tomato Bouillion with Chicken Flavor)
1 bunch cilanto chopped finely
1 Tbs. olive oil
2 stalks celery sliced thin
1 sweet onion diced
3 chicken breasts
8 carrots sliced
1 pakcage whole wheat spiral pasta (the whole wheat keeps pasta from cooking to mush)
Tapatio (Salsa Picante) Hot Sauce
Directions:
Directions:
Comine bouillion with water in a large stock pot. Bring to a boil and then add the uncooked chicken breasts. Boil until chicken is cooked then remove chicken and cut into cubes or shred. In a saute pan add oil, onions and celery cook until they are tender. Add cilantro, carrots, onions, celery and chicken. Boil until carrots are thoroughly cooked. About twenty minutes before serving add noodles and hot sauce to taste.

 

 

 

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