Smokey Chipotle Chicken Noodle Soup

• 2 tablespoons unsalted butter
• 2 medium onions, chopped
• 2 carrots, chopped
• 1 celery stalk, chopped
• Kosher salt
• Freshly ground black pepper
• 2 pounds boneless skinless chicken thighs, sliced
• 8 cups chicken stock
• 1 1/2 tablespoons finely chopped chipotles in adobo
• 5 ounces no-boil lasagna noodles, broken into pieces
• Crumbled queso fresco for garnish
• Cilantro leaves for garnish

1. In a large heavy pot, heat the butter over medium heat until hot, stir the onions, carrots, celery, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, 8 to 10 minutes.
2. Stir in the chicken, stock, and chipotles bring to a gentle boil.
3. Cook the soup, stirring occasionally, until the chicken is cooked through, about 20 minutes.
4. Stir in the lasagna noodles and cook until tender, about 5 minutes.
5. Season the soup with salt and pepper to taste and serve sprinkled with queso fresco and cilantro.

unsalted butter, onions, carrots, celery stalk, kosher salt, freshly ground black pepper, chicken thighs, chicken stock, chipotles, lasagna noodles, queso fresco, cilantro

Taken from www.foodandwine.com/recipes/smokey-chipotle-chicken-noodle-soup (may not work)