Green Chili Chicken Noodle Soup
Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Ladle
- Tongs or fork
Ingredients
- 2 cups cooked shredded chicken
- 1 medium onion diced
- 2 medium Carrots diced small
- 6 cups chicken broth
- 2 cups egg noodles
- 2 cans 4 oz diced green chilieshttps://www.thespruceeats.com/types-of-green-or-fresh-chiles-2342638
- 4 cloves garlic minced
- Cilantro optional
- Salt and pepper to taste
Instructions
- Sauté The Vegetables
- In a large pot, heat a bit of oil over medium heat. Add the diced onion, carrots, and minced garlic. Cook for 5-6 minutes until the onions are translucent and the carrots begin to soften.
Add The Chicken Broth
- Pour in the 6 cups of chicken broth. Bring the mixture to a boil.
Cook The Egg Noodles
- Once the broth is boiling, add the 2 cups of egg noodles. Lower the heat and let it simmer for about 7-8 minutes until the noodles are tender.
Add The Green Chilies
- Stir in the 2 cans of diced green chilies. These will give the soup its signature flavor, adding a mild heat.
Add The Cooked Chicken
- Toss in the 2 cups of cooked, shredded chicken. Stir everything together and let the soup simmer for another 5 minutes to allow the flavors to meld.
Season
- Taste the soup and season with salt and pepper to your liking. If you want a burst of freshness, add some chopped cilantro on top.
Serve
- Ladle the soup into bowls, garnish with more cilantro if desired, and enjoy your warm, comforting green chili chicken noodle soup!
Notes
I often make a double batch of this soup and freeze it in individual portions for easy, comforting meals during busy weeks. The flavors get even better after a day or two, so it’s perfect for meal prepping!