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Chicken Noodle Soup with Cilantro and Lime

Chicken Soup with Cilantro and LimeA beautiful marriage of complementary flavors create a memorable, hot and hearty soup.

Recipe Ingredients:

1 (approximately 3-pounds) stewing chicken
1 tablespoon vegetable oil
Water, as needed
1 large onion, chopped
6 cloves garlic, minced
2 stalks celery, sliced
2 carrots, peeled and sliced
2 teaspoons kosher or sea salt
1/2 teaspoon freshly ground black pepper
1 large bay leaf
1 1/2 tablespoons chicken base or bouillon granules
8 ounces thin egg noodles, cooked according to package directions
1/2 cup cilantro leaves, whole or coarsely chopped (no stems)
1/3 cup fresh lime juice
Sour cream for topping
Lime wedges for accompaniment
Warm flour tortillas for accompaniment

Cooking Directions:

  1. Remove the neck and giblets, save in the freezer for another use or discard as desired. Wash chicken inside and out thoroughly. Dry thoroughly with paper towels, inside and out.
  2. Heat the oil over medium heat a large cooking pot and brown whole chicken until golden brown.
  3. Add enough water to just cover the chicken. Bring to boil over medium-high heat, skimming off any foam and fat that accumulates on the surface.
  4. Add the onion, garlic, celery, carrot, salt, pepper and bay leaf; cover, reduce heat and simmer for 1 hour, or until chicken is tender.
  5. Remove chicken from broth; cool slightly and remove the meat from bones, discarding bones and skin. Shred chicken into chunks and return to pot. Add the chicken base and noodles; reheat just to a boil. Remove from heat and stir in the cilantro leaves and lime juice.
  6. To serve, ladle soup into bowls, top with a dollop of sour cream and pass the lime wedges and tortillas for accompaniment, as desired.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe; does not include toppings and accompaniments): 189.2 calories; 33% calories from fat; 6.9g total fat; 55.2mg cholesterol; 580.6mg sodium; 381.8mg potassium; 13.8g carbohydrates; 1.8g fiber; 2.6g sugar; 12.0g net carbs; 17.6g protein.

Recipe and photograph by Hope Cantil; copyright © 1999; property of See Terms of Use.