Mexican Chicken Noodle Soup

All the soups!


Mexican Chicken Noodle Soup

  • 1 tbsp olive oil
  • 1/2 white onion, diced
  • 1/4 cup celery, diced
  • 1/2 cup carrot, diced
  • 3 garlic cloves, minced
  • 1/2 jalapeño, diced
  • 1 large chicken breast
  • 32 oz chicken stock
  • 1 14 oz can roasted tomatoes
  • 1 cup angel hair pasta broken into small pieces
  • 1/4 tsp coriander
  • 1/2 tsp cumin
  • 1/4 tsp turmeric
  • a few pinches of salt, to taste
  • 1/2 tsp ground black pepper
  • 1 lime, juiced
  • a little cilantro

Heat the olive oil over medium heat and add the onion, carrot and celery.


Cook until the onion becomes translucent.  Add the garlic and jalapeño and cook for another minute.


Dump in the roasted tomatoes, chicken stock, and chicken breast and bring it to a boil.


When the chicken is cooked through, lower the heat to low, remove the chicken and shred it.


Add the pasta noodles, coriander, cumin, turmeric, salt and pepper and squeeze in the lime juice.


Simmer for 5-7 minutes, or until the noodles are fully cooked.  I served it with a small dollop of sour cream and cilantro.  Om noms.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s