Green Chile Chicken Noodle Soup With Roasted Garlic Recipes

GREEN CHILE CHICKEN NOODLE SOUP WITH ROASTED GARLIC

Steps:

• In a large soup pot, heat olive oil over medium heat.
• Sauté onion, celery and carrots for 4 minutes.
• Add 6 cups of chicken stock and/or water, oregano, pepper, chicken, and chile to the pot.
• In a blender, add 2 cups stock and the roasted garlic cloves. Blend. Or, using an immersion blender, add to a bowl or pitcher and blend. Add to the soup.
• Bring soup to a boil, then reduce to a simmer and simmer for 20 minutes. Add more water if needed.
• Stir in the cilantro. Cook 3 minutes.
• Taste for salt. Add salt if needed.
• If you have time, let the soup rest for at least an hour or overnight in the refrigerator to give the flavors time to meld. Reheat while you cook the noodles. If serving immediately, cook the noodles while the soup is cooking.
• Cook the noodles to al dente. DO NOT add them to the soup pot*.
• To serve, place about ½ cup noodles to a soup bowl and top with soup. Garnish with more cilantro or green scallions tops, if desired.

GREEN CHILE-CHICKEN SOUP

Steps:

• Heat oil in a large Dutch oven over medium-high. Add poblano and sweet onion; cook, stirring occasionally, until tender, about 5 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Stir in broth, beans, enchilada sauce, salt, cumin, and coriander. Bring to a simmer, and cook, stirring occasionally, about 5 minutes. Using back of spoon, gently mash beans. Stir in chicken; continue simmering until heated through, about 5 minutes. Stir in cilantro. Garnish with radishes, sour cream, and additional cilantro. Serve immediately.

EXCELLENT GREEN CHILE CHICKEN SOUP

Steps:

• In a large pot, melt butter.
• Add flour and stir paste over medium heat.
• Add milk and chicken broth and whip to eliminate lumps.
• Bring to a boil and reduce heat to simmer.
• Add remaining ingredients.
• Stir well, cover and simmer for 30 minutes.