Homemade Chicken Noodle Soup With Garlic-chili Mojo
- Reviews 6
Ready In: 1 hr
Serves: 4-6
Ingredients
Homemade stock
- 3 -4 lbs chicken, cut into 10 pieces
- 4 stalks celery, cut into quarters
- 4 medium carrots, cut into quarters
- 2 medium onions, cut into quarters
- 4 black peppercorns
- 2 bay leaves
- 12 cups water
Soup
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup chopped onion
- 2 cups peeled and sliced carrots
- 1 cup chopped celery
- 6 cups chicken stock
- 2 boneless skinless chicken breast halves, cooked and shredded
- 2 cups cooked egg noodles
- salt
- cracked black pepper, to taste
Mojo Topping
- 1 tablespoon finely minced fresh ginger
- 1 tablespoon freshly pressed garlic
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon cayenne pepper
Directions
- To make stock, rinse chicken parts in cold water.
- Put all stock ingredients, except salt, in a large stockpot.
- Bring to a boil, reduce heat.
- Simmer 2 hours, skimming froth from surface occasionally.
- Remove from heat.
- Remove chicken pieces; discard skin.
- Dice and save meat for soup.
- Strain broth and discard remaining solids.
- Season with salt to taste.
- If making ahead, refrigerate; remove any solidified fat before using.
- To make soup, warm 1 tbls.
- olive oil in a large pot over medium heat.
- Add garlic, onion, carrots, and celery.
- Saute 3-5 minutes.
- Add 6 cups chicken stock and stir.
- Bring to a boil, reduce heat.
- Cover and simmer for 30-40 minutes or until vegetables are soft.
- Add cooked chicken and cooked noodles.
- Simmer for 5 minutes.
- Remove from heat.
- Adjust seasoning with salt and pepper.
- Combine all mojo ingredients in a small bowl and stir until blended.
- Drizzle over hot soup.
- Enjoy!
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