Mexican chicken noodle soup from Food52

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Notes about this recipe

  • Laura on March 31, 2017

    In order to keep this low-carb, I substituted 12 oz of cauliflower rice for the noodles. I also cubed the chicken before cooking and did not bother to shred. The soup had nice flavors from the spices, but overall it was not that exciting. On the other hand, it was very healthy, so that's a plus. It made quite a lot of soup, so there are plenty of leftovers.

  • Rinshin on March 30, 2017

    Good use of rotisserie chicken bone stock made night before and cut up chicken pieces. Halved the recipe and instead of angel hair noodle, I used fideo. This soup is similar to the Mexican noodle soup (Sopa de fideo) (page 74) from Saveur Magazine, Aug/Sep 2012 (#149): The Mexico Issue. Very good served with squeeze of lime juice before eating. Goes well with very simple green salad with nothing more than lettuce and asparagus for simple weeknight dinner.

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