How To Make Tex-Mex Chicken Noodle Soup.
- Some Celery Carrots
- Homemade Salsa
- Chili Powder
- Chickens Stock
- Chicken Concentrate
- Olive Oil
- Soup Badges
Let started with ingredients boneless and skinless what i have here is some celery carrots and onions i’ve diced this is my homemade salsa you can use a jar of store-bought salsa no one will judge you this is just my home way that i can to summer and then what i have here is chili powder, cumin, oregano. I’ve got chicken stock which is really just water with chicken concentrate. Because i’ve run out of all of my chicken stock can you believe that it’s time to get some more chicken stock going any film pepper and a little bit of olive oil and then you also need noodles of your choice the egg noodles. It can be whatever your heart desires it could be rice. If you want to by all means it could be no noodles at all. You can just eat the soup badges and you’ll love it in my fat pot i have a little bit of olive oil into it.
I’m going to add my onion medley here my onion carrots and celery. I’m going to bring that to temperature with my oil. I’ going to add a small pinch of salt just to help the veggies cook along a little quicker. Now i’m just going to keep my eye on them. I let them simmer for a simmer saute for about 4 to 5 minutes and then we’ll proceed that looks great. Now i’m just going to add in my sauce which like i said it’s just my chicken concentrate and some water and then my calm a salsa which mine has a bunch of good stuff in it got peppers, onions, tomatoes, cilantro garlic my spices.
Now all i’m going to do is wait for this to come to a boil. Once it comes to a boil, i’m going to put the chicken in put a lid on turn it down to medium low and let it simmer for about 45 minutes to an hour or until the chicken and falls apart. Then i’ll show you what it looks like when stem my soup simmered for one hour on medium-low heat until the chicken literally fell apart and just shred it with two forks. I discarded all any kind of bit of fat or anything like that and i brought the soup back up to a rolling boil over medium-high heat.
Now i’m going to add my shredded chicken back in along with some egg noodles. You can use any noodle your heart desires. But i really like add noodles in my chicken soup. So that’s what i’m using and i also seasoned it to taste and make sure that everything was good to go which it was. So i’m just going to continue to let this cook until the noodles are lovely and tender and we’re pretty much in business and ready to serve up. You can serve this up with a little bit of cilantro and a squeeze of lime which is what i’m going to do and it’s perfection soup’s on all done and ready in just. The best time of day really think about it. It’s your reward at the end of a long day.
Now i like to serve it with a little cilantro and a little bit of lime. If i had it to my baccata. But you really don’t have to it’s just you know like it’s a little freshness. It’s bright yummy i dig it just a little bit not much. I’m thrilled well a bit hmm so lovely, so flavorful yet so light as lovely hmm you need to make this week it should be on your denim on your for sure.