Chicken-chile soup

Yield: 8 Servings

Measure Ingredient
3 pounds Chicken leg quarters (4 legs/thighs or so--one store-bought package)
3 Big carrots; sliced into 1/4 inch pieces
1 Green pepper; cleaned out and hunked into 1/2 inch pieces
10 Fresh Jalapenoes (or more); de-seeded and diced 1/4 inch squares
1 can Mushroom soup
1 pack (12-oz) egg or no-egg noodles (1/2inch wide)
2 tablespoons (heaping) margerine
Salt; pepper, powdered ginger, crushed chiles of choice

Date: Mon, 22 Apr 1996 20:07:56 +0000 From: danceswithcarp <cdcombs@...> Boil the leg quarters in a 6 quart sauce-pan full of water for about ½ hour to 45 minutes, or long enough to get the chicken tender so it pulls off the bone, and then debone it into small pieces. Skim the thick layer of chicken fat from the broth; you should have about 3 or 4 quarts broth. Dump the de-boned chicken back into the broth and bring to a boil; salt heavily (I like salt--about ½ teaspoon), heavy black pepper dose, dump in two teaspoons of powdered ginger. dump in fresh carrot slices, let boil/simmer for about 8 minutes dump in entire bag of noodles. when noodles are *almost* fork-cutting soft, dump in the green pepper hunks and diced jalapenoes. Let cook until noodles _are_ fork-cutting soft and peppers are still somewhat crisp. dump in 1 undiluted can mushroom soup and mix.

Shake a good dose of hot chile-powder of your choice into the mix. Throw in 2 tablespoons of margerine. When margerine has melted, dip soup into bowls and eat.

(You just play with the broth by adding water to get the broth/noodle ratio you want). This will cure the common cold. The first time I made it, within 2 days I was back at wirk (WIRK?) Or at least make it more enjoyable.

CHILE-HEADS DIGEST V2 #301

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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