Homemade Chicken Noodle Soup With Garlic-chili Mojo

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 -4 lbs chicken, cut into 10 pieces
• 4 stalks celery, cut into quarters
• 4 medium carrots, cut into quarters
• 2 medium onions, cut into quarters
• 4 black peppercorns
• 2 bay leaves
• 12 cups water
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup chopped onion
• 2 cups peeled and sliced carrots
• 1 cup chopped celery
• 6 cups chicken stock
• 2 boneless skinless chicken breast halves, cooked and shredded
• 2 cups cooked egg noodles
• salt
• cracked black pepper, to taste
• 1 tablespoon finely minced fresh ginger
• 1 tablespoon freshly pressed garlic
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon cayenne pepper

Recipe

• 1 to make stock, rinse chicken parts in cold water.
• 2 put all stock ingredients, except salt, in a large stockpot.
• 3 bring to a boil, reduce heat.
• 4 simmer 2 hours, skimming froth from surface occasionally.
• 5 remove from heat.
• 6 remove chicken pieces; discard skin.
• 7 dice and save meat for soup.
• 8 strain broth and discard remaining solids.
• 9 season with salt to taste.
• 10 if making ahead, refrigerate; remove any solidified fat before using.
• 11 to make soup, warm 1 tbls.
• 12 olive oil in a large pot over medium heat.
• 13 add garlic, onion, carrots, and celery.
• 14 saute 3-5 minutes.
• 15 add 6 cups chicken stock and stir.
• 16 bring to a boil, reduce heat.
• 17 cover and simmer for 30-40 minutes or until vegetables are soft.
• 18 add cooked chicken and cooked noodles.
• 19 simmer for 5 minutes.
• 20 remove from heat.
• 21 adjust seasoning with salt and pepper.
• 22 combine all mojo ingredients in a small bowl and stir until blended.
• 23 drizzle over hot soup.
• 24 enjoy!