An Inspired Cook

What’s more comforting that a bowl of steaming hot chicken noodle soup?  Maybe a bowl of chicken noodle soup with roasted green chile.  The steamy broth and heat of the chile gives you a cozy feeling whether you are under the weather or trying to keep warm on a cold day.  I seasoned the chicken with verde seasoning to give it a little Southwest flavor and let it simmer in chicken broth for a couple hours until it was so tender it would just fall apart.  Once the chicken is prepared everything else can go back in the pot with the exception of the green chile.  In the time it takes to cook the noodles this soup is done.  The green chile is already roasted and chopped so it can be added to the cooked soup along with a sprinkle of dried cilantro and your done.

I only needed 1 large chicken breast for this soup.  If you like more chicken add another piece.  Generously sprinkle verde seasoning over the chicken on both sides.  Drizzle olive oil in a dutch oven and heat on medium high.  Brown the chicken on both sides.

When the chicken is browned on both sides, add 8 cups of chicken broth.  Bring to a boil, then lower the temperature to simmer for 2 hours or until the chicken will easily pull apart.

Remove the chicken and shred it with 2 forks.

Time to add the carrots and onions.  They are cut into small pieces and will cook quickly so I decided to wait until it was time to cook the noodles.

Add the noodles.  Noodles tend to absorb much of the liquid after it’s cooked so I cooked about half the amount.  If needed you can cook more noodles separately and add to the soup.

Stir the pot and cook according to package instructions.  These homestyle egg noodles took 15 minutes to cook and was the perfect amount of time to fully cook the carrots and onions as well.  If you like bigger chunks of carrots you might want to give them a head start 5 minutes before adding the noodles.

Once the noodles are perfectly cooked, add the green chile.  I used 2/3 cup of hot chile.  Adjust the amount of chile based on the heat of the chile and how much heat you want to add to your soup.

Stir the pot to distribute all the veggies and chicken to the noodles.

Serve up a heaping bowl of soup, it might be your new favorite chicken noodle soup!




Green Chile Chicken Noodle Soup

1 large Chicken Breast
Verde Seasoning, recipe follows
1/2 Onion, diced
2 medium Carrots, diced small
8 cups Chicken Broth
6 ounces Egg Noodles
2/3 cup Green Chile, roasted, peeled, seeded and chopped
Fresh or Dried Cilantro, optional

Sprinkle verde seasoning over all sides of the chicken.  Heat a dutch oven over medium high heat.  When hot add the chicken breast and drizzle with olive oil.  Brown on both sides.  Add the chicken broth and bring to a boil.  Turn the heat down to a simmer and let cook 2 hours or until the chicken will easily pull apart.  Remove chicken and pull apart with 2 forks.  Add the diced carrots and onions, egg noodles and pulled chicken back into the pot and bring back to a boil.  Reduce to a low boil and cook 15 minutes or the amount of time to cook the egg noodles.  Add the green chile, stir the pot and garnish with fresh or dried cilantro.

Makes 6 servings

Verde Seasoning Mix

1 teaspoon Salt
2 teaspoons Green Chile Powder
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
3/4 teaspoon White Pepper

Mix all ingredients together in a small bowl.