Mexican Chicken Noodle Soup

Mexican Chicken Noodle Soup

Yield: 6 Servings

Ingredients

1 lb Chicken Thighs or Breasts

32 oz Chicken Stock

5 Carrots, diced into medallions (I do not peel my carrots)

4 Celery stalks, diced

4 cloves Garlic, minced

2 T Cumin

1 T Celery Salt

1 T Paprika

1 package Egg Noodles

1 T Salt (more to your preference)

1 tsp fresh cracked Black Pepper

Method

1. In a large stock pot, over medium heat, cook the chicken until browned.
2. Remove and set aside.
3. Turn pot on high and add broth until it comes to a boil.
4. Add in remaining ingredients and turn heat to medium high.
5. Cook until carrots begin to soften (10 minutes).
6. Add noodles and cook until al dente (7-8 minutes) turn off heat and serve.
7. One of my favorite memories of being sick as a child. Comfort food to soothe the mood.

Enjoy!