Green Chili Chicken Soup
4 boneless, skinless Chicken Breasts
2 cubes Chicken boullion
1/2 a whole onion
1 stalk celery, broken in two
1/2 teaspoon minced garlic
Salt and pepper
4 medium potatoes, washed and diced
1/2 medium sized onion diced
1 heaping teaspoon minced garlic (about 2 large cloves)
3 cans chopped green chili's (or 3 large fresh breen chili's) or if you like a lot of spice use 2 cans green chili's and 1 can chopped jalapeno peppers
2 stalks celery, chopped
2 carrots, sliced
Salt and pepper to taste
old fashioned noodles (optional) (I use Country Pasta Homemade style wide egg noodles-they are in a clear plastic bag with green on the bottom, I find them at Walmart)
Bring a large pot filled about 1/2 full (or a little less) of water to a boil. Add chicken breasts, bouliion cubes, the 1/2 whole onion, the stalk of celery, and about 1/2 teaspoon salt, and 1/4 teaspoon pepper and the 1/2 teaspoon minced garlic. Turn to medium heat to keep the water simmering, and cook for about 1/2 an hour or until chicken is done.
Remove chicken from broth, and set aside. Strain broth to remove the cooked onion and celery. Place broth back in pot. Add the diced potatoes, diced onion, garlic, green chili's, chopped celery and carrot to pot. Bring back up to a boil. While this is starting to cook, dice up cooked chicken and add to pot. If you need to add more water, or a can of chicken broth at this point go ahead. you want it to be like soup, and if adding noodles later, they soak up alot of the broth. Have heat at a medium heat to keep simmering and cover pot. Cook about 20 minutes. Then add about 2 cups uncooked noodles ( I use a couple of handfuls) Let cook another 15 minutes or until noodles and veggies are tender. Season with salt and pepper to taste.
Serve with toast! Yummo!
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