Description
A comforting and flavorful Mexican style chicken noodle soup made with tender chicken, vegetables, and traditional Mexican spices, served with soft noodles in a rich, savory broth.
Ingredients
2 tablespoons vegetable oil
1 medium white onion, finely chopped
3 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 medium jalapeño pepper, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
6 cups low sodium chicken broth
2 medium tomatoes, diced
2 cups cooked shredded chicken breast
1 cup egg noodles
1/4 cup fresh cilantro, chopped
Salt, to taste
Freshly ground black pepper, to taste
1 lime, cut into wedges
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the minced garlic, diced carrots, diced celery, and chopped jalapeño pepper. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the ground cumin, dried oregano, and smoked paprika. Cook for 1 minute until fragrant.
Pour in the chicken broth and add the diced tomatoes. Bring the mixture to a boil.
Once boiling, reduce the heat to low and simmer for 15 minutes to allow the flavors to meld.
Add the cooked shredded chicken and egg noodles to the pot. Cook for 8-10 minutes, or until the noodles are tender.
Season the soup with salt and freshly ground black pepper to taste.
Remove the pot from heat and stir in the chopped fresh cilantro.
Serve the soup hot with lime wedges on the side for squeezing over each bowl.
- Prep Time: 15 minutes
- Cook Time: 40 minutes