Classic chicken noodle soup with a hint of zest and spice that will leave you feeling so good, so warm, so cozy.
Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
Ingredients
1 1/2 lb. boneless chicken breast, cubed
-
1 tsp. A Little More Zest Adobo
1/2 tsp. cumin
12 oz. chipotles in adobo
2 tbsp. olive oil
1/2 yellow onion, diced
1 stalk of celery, diced
2 large carrots, peeled and sliced thin
24 oz. low sodium chicken stock
12 oz. extra wide egg noodles
3 tbsp. lime juice
1/4 tsp. red pepper flakes (optional)
salt and pepper, to taste
cilantro, for garnish
Directions
Season cubed chicken generously with adobo and cumin. Set aside.
Add half of the can of chipotle peppers (sauce included) to a nutribullet or food processor. Pulse until they're very finely minced. Almost like a paste. Set aside.
In a medium stock pot, add olive oil over medium high heat. Brown the chicken in batches, a few minutes on each side, transferring to a plate when browned.
Turn heat down to medium and add onions, celery, and carrots. Cook until tender, about 4-5 minutes.
Stir in chicken stock and chipotle mixture. Reduce heat to simmer and add chicken. Let soup simmer covered, until cooked throughout, about 25-35 minutes.
Stir in pasta and cook until tender, about 6-7 minutes.
Remove from heat, stir in lime juice and red pepper flakes.
Top with fresh cilantro and serve immediately.