Homemade Chicken Noodle Soup With Garlic-Chili Mojo

  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!

chicken, stalks celery, carrots, onions, black peppercorns, bay leaves, water, olive oil, garlic, onion, carrots, celery, chicken stock, chicken, egg noodles, salt, cracked black pepper, topping, fresh ginger, garlic, olive oil, lemon juice, cayenne pepper

Taken from www.food.com/recipe/homemade-chicken-noodle-soup-with-garlic-chili-mojo-101771 (may not work)

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