Mexican-Style Chicken Noodle Soup

It's been so quiet in these parts!  Blame it on the holiday season.  I need another week to get ready for Christmas!  Oh, it's this weekend?  I guess that's cool.

I'm just over here making some soup that is overflowing with noodles.  BUT (1) I'm not mad at that and (2) you can simply decide to use fewer noodles than I did.  This excess of noodles really came about because I was pining for pasta and I got a little carried away.

I know this recipe doesn't immediately scream "Christmas", but hear me out.  You know how there's usually extra chicken or turkey leftover from a big holiday celebration?  I'd like to offer up a chicken/turkey noodle soup variation in order to help you out.  This is one such tasty option.  Don't mind if I do!

**Happy Holidays everyone!!**

Mexican Style Chicken Soup

Print Recipe

  • 3 tablespoons extra virgin olive oil
  • 1 cup chopped white onion
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 tablespoon minced garlic
  • 7 cups chicken broth
  • 3 cups cooked shredded or cubed chicken
  • 4 cups cooked thin noodles
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1 tablespoon ground cumin
  • 1 cup salsa verde
  • 1 lime, juiced

1)  In a large pot, heat the olive oil until warmed.  Add the onion, carrots, celery, and garlic to the pot.  Saute for about 10 minutes, stirring periodically, until the vegetables are softened.

2) Pour in the chicken broth, chicken pieces, noodles, celery salt, salt, pepper, garlic powder, cumin, salsa verde, and lime juice.  Allow the soup to Simmer on low for 15 minutes.

3) Serve hot.

-- recipe slightly adapted from Picky Palate