![]() How to make Mexican chicken noodle soup faster: I’ll strain the cooled stock into these (affiliate link) containers and store them in the freezer for when I need homemade stock on the fly. I usually roast the chicken on Sunday night and then make stock on Monday morning. Just let it come to a nice simmer, then cut the heat back and let it hang out for 1 1/2 to 2 hours. Save the meat in a separate container (for the soup) and the bones go into a stockpot with carrots, celery, onions, a whole head of garlic, peppercorns, fresh thyme, bay leaves, fresh parsley, and some salt. Just a rub of olive oil and a good bit of salt and pepper is all you need. I usually use my one-hour chicken recipe but cut out the butter and seasonings on top completely. I make a big batch about once a month in the fall and winter time. Not only is the flavor a million times better, but it also allows you to control the ingredients and limit your salt intake. Since last winter, I’ve started making chicken stock at home more often. Of course for this recipe, you can use store-bought chicken broth, chicken bouillon cubes or make your chicken stock (broth). How to make chicken stock for Mexican chicken noodle soup: Can we stop and appreciate what a blessing that is when you’re sick? Take it from me, I was so glad I didn’t have a million things to prep before making Mexican chicken noodle soup with a 102 fever. May I also add that this recipe requires minimal chopping and uses mostly pantry ingredients. But when you take in to account how many times you, your spouse, your kids, your extended family members are going to be sick this year and you think about how many times you’ll be making (and eating) the same thing over and over again, a little variety in the repertoire sounds pretty darn appealing, doesn’t it? Traditional chicken noodle soup is great. So many reasons why I love this Mexican chicken noodle soup. Luckily, I already had a southwestern chicken noodle soup recipe on the books for us, so all I had to do was put it together. It didn’t help that our last flight from Boston to Houston felt like the cabin temp was in the ballpark of negative three degrees. As always, five seconds after getting off the airplane, I came down with a cold. I’ve got a horrible watch tan-line to prove it. Also, that Mediterranean glow is the real deal. I think I tried more flavors of gelato in two weeks than all the ice cream flavors I’ve eaten in my thirty-something years of existence. Two weeks spent eating bowls upon bowls of cacio e pepe, an endless supply of marinara and mozzarella topped pizzas and at least one gelato a day. With sweater weather right around the corner, you’re gonna need another warm and hearty noodle soup recipe! An easy Mexican chicken noodle soup that you can whip up in no time! It’s a twist on the tradition chicken noodle.
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