Homemade Chicken Noodle Soup With Garlic-chili Mojo

“Chicken soup is not only good for a cold, it may help prevent one! You can garnish with thin slices of ginger, garlic, lemon, or jalapeno pepper for extra immune support. This is from Delicious Living magazine. You can make the homemade stock or use chicken broth instead. Cook time does not include making stock.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. To make stock, rinse chicken parts in cold water.
  2. Put all stock ingredients, except salt, in a large stockpot.
  3. Bring to a boil, reduce heat.
  4. Simmer 2 hours, skimming froth from surface occasionally.
  5. Remove from heat.
  6. Remove chicken pieces; discard skin.
  7. Dice and save meat for soup.
  8. Strain broth and discard remaining solids.
  9. Season with salt to taste.
  10. If making ahead, refrigerate; remove any solidified fat before using.
  11. To make soup, warm 1 tbls.
  12. olive oil in a large pot over medium heat.
  13. Add garlic, onion, carrots, and celery.
  14. Saute 3-5 minutes.
  15. Add 6 cups chicken stock and stir.
  16. Bring to a boil, reduce heat.
  17. Cover and simmer for 30-40 minutes or until vegetables are soft.
  18. Add cooked chicken and cooked noodles.
  19. Simmer for 5 minutes.
  20. Remove from heat.
  21. Adjust seasoning with salt and pepper.
  22. Combine all mojo ingredients in a small bowl and stir until blended.
  23. Drizzle over hot soup.
  24. Enjoy!

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