Mike's Spicy Mexican Sick Day Chicken Noodle Soup Cooking Guide

Recipe guide how to make Mike's Spicy Mexican Sick Day Chicken Noodle Soup by MMOBRIEN



Ingredients





4 servings










  1. 4 (14 oz) Cans Chicken Broth





  2. 2 Heaping Cups Pre-Cooked Shreaded Chicken [packed]





  3. 1 Can (28 oz) Green Tomatoes [aka Tomatillos - smashed by hand]





  4. 2 (4 oz) Cans Diced Hatch Green Chilies





  5. 1 Can (10 oz) ROTEL Tomatoes [with green chile]





  6. 1/2 tsp Mexican Oregeno





  7. 1 1/2 tbsp Ground Cumin [+ 1/2 tbsp reserves before serving]





  8. 1 EX LG JalapeƱo [minced]





  9. 1 LG White Onion [chopped]





  10. 1 Bunch Fresh Cilantro [+ reserves]





  11. 2 Stalks Celery [with leaves - chopped]





  12. 2 tbsp Fresh Garlic [minced]





  13. 2 LG Carrots [small chopped]





  14. 1/2 Cup Green Bell Peppers [minced]





  15. 2 tbsp Fresh Mexican Basil





  16. to taste Fresh Ground Black Pepper & Chicken Bullion Or Salt [feel free to add extra salt to this dish. your kiddos will definitely need a little encouragement to drink more fluids while sick. but still, ALWAYS refer to your pediatrician first]





  17. 1/3 Cup Mexican Beer [optional]





  18. Lemon Wedges [optional]





  19. 1 tbsp Lime Juice [or to taste + reserve wedges]





  20. Avocados [garnish]





  21. as needed Egg Noodles





  22. as needed Baking Soda [acid reducer]







Steps









  1. Small chop all of your vegetables and throw everything [except for anything listed as reserves, garnish or noodles] in a large pot. Boil on high for 20 minutes covered. Or, until your small chopped carrots are softened. They're your best [doneness] indicator.













  2. At 20 minutes, boil your egg noodles as per manufactures directions. Usually 7 minutes - in a separate pot. If not boiled in a separate pot, you'll dust up your soup with a carb clouded murky broth. Yuck! Do the same with your rice if you choose to employ it. Add 1 tsp salt and a dash of oil to your noodles and cover. Stir occasionally. Drain and add noodles to your soup. Do not rinse your noodles.













  3. ● Important Steps: Taste test your soup. If you feel your broth is too acidic based upon the high amounts of green/red tomatoes, jalapeƱos and lemon/lime juice, add a good pinch of baking soda while your soup is at a heavy boil. She'll foam up quite a bit she'll settle right down when stirred. So, no worries. Add another pinch of baking soda if you feel it's needed after a minute or so. Also, add additional 1/2 tbsp Cumin to your pot just before serving. You'll want that extra kick! Add water as needed for additional broth. Sick kids throats do appreciate their hot broth! I also add additional fresh chilled cilantro [my kids do love their cilantro!] and mix gently just prior to serving.













  4. Serve soup piping hot with chilled lime or lemon wedges, [both work quite well, especially on sore throats!] fresh cilantro, avocado slices, tortilla chips [if only to serve their scratchy little throats!] and fresh flour tortillas as an absorbent tummy filler. A dollop of sour cream is also a great addition if, they don't have upset tummies. Any creams will only curdle in their tiny stomachs. Enjoy!












Recipe by MMOBRIEN

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