Spicy Chicken Soup

• 2 tablespoons canola oil
• 1 bone-in chicken breast half, skinned
• 1 pound bone-in chicken thighs, skinned
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 2 cups chopped onion
• 1 tablespoon minced fresh garlic
• 3 fresh parsley sprigs
• 3 fresh cilantro sprigs
• 2 habanero peppers, halved
• 2 bay leaves
• 2 cups water
• 1 cup chopped red-skinned potatoes
• 1 cup uncooked medium egg noodles
• 1 cup corn kernels
• 1 tablespoon ground cumin
• 1/4 teaspoon kosher salt
• 1 cup chopped avocado
• 1/2 cup fresh cilantro leaves
• 1 teaspoon grated lime rind
• Lime wedges

1. Heat oil in a Dutch oven over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken, flesh side down. Cook 10 minutes; turn thighs after 5 minutes. Cool; shred. Discard bones.
2. Add onion to pan; saute 10 minutes. Add garlic; saute 1 minute. Place herb sprigs, halved peppers, and bay leaves on cheesecloth. Gather edges; tie securely. Add sachet to pan.
3. Stir in water, potatoes, corn kernels, and cumin, and bring to a boil. Reduce heat to medium, and simmer 15 minutes or until the potatoes are tender, stirring occasionally. Remove from heat; discard sachet. Stir in 1/4 teaspoon kosher salt. Garnish servings evenly with avocado, cilantro leaves, and grated lime rind. Serve with lime wedges.

canola oil, chicken, chicken, kosher salt, black pepper, onion, fresh garlic, parsley sprigs, cilantro, peppers, bay leaves, water, potatoes, egg noodles, corn kernels, ground cumin, kosher salt, avocado, fresh cilantro, lime rind, wedges

Taken from www.myrecipes.com/recipe/spicy-chicken-soup (may not work)