Green Chile Chicken Noodle Soup with Roasted Garlic

• porcijos: 6 servings
• aktyvus laikas: 30 minutes
• bendras laikas: 1 hour

Ingredientai

2 Tbsp. olive oil

1 medium onion, (chopped)

2 stalks celery, (sliced)

1 large carrot, (halved lengthwise, sliced)

2 heads of roasted garlic*, (peeled)

8 - 9 cups chicken stock/water*, (set aside 2 cups)

1 tsp. dried oregano, (crushed)

½ tsp. coarse ground black pepper

salt to taste

3 - 4 cups chopped or torn chicken*, (cooked or uncooked)

1 cup mild to medium roasted green chile*, (chopped)

½ cup fresh cilantro, (chopped (optional)

8 ounces noodles*, (cooked al dente)

Nurodymai

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.