Green Chile Chicken Noodle Soup With Roasted Garlic Food

GREEN CHILE CHICKEN NOODLE SOUP WITH ROASTED GARLIC

Steps:

• 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.

EXCELLENT GREEN CHILE CHICKEN SOUP

Steps:

• In a large pot, melt butter.
• Add flour and stir paste over medium heat.
• Add milk and chicken broth and whip to eliminate lumps.
• Bring to a boil and reduce heat to simmer.
• Add remaining ingredients.
• Stir well, cover and simmer for 30 minutes.

GREEN CHILE CHICKEN NOODLE CASSEROLE

Steps:

• Cook egg noodles to al dente.
• Once cooked, drain noodles and add all ingredients while noodles are still hot.
• Pour into a greased 9 x 13 pan.
• Sprinkle with more cheese if desired.
• Bake in 350 degree oven until heated through.

ROASTED GARLIC/CHICKEN SOUP

Steps:

• Place garlic heads,upright,in a shallow 8 cup casserole, ovenproof, dish.
• Pour a 1/2 cup of chicken stock over the garlic.
• Bake in 350°F oven for 1 hour.
• Allow buds to cool, then squeeze the garlic puree from the skins.
• Meanwhile, melt the butter in a large skillet,stir in the dill.
• Add bread cubes and toss, cook until cubes are crisp (about 5 minutes), set aside.
• In a saucepan combine the 4 cups of chicken stock, chicken, garlic puree, wine, salt & pepper.
• Bring to a boil.
• Preheat the broiler.
• Pour hot soup into 4 oven proof soup bowls.
• Add croutons, sprinkle with the cheese.
• Broil for 3 minutes or until the cheese is bubbly and serve.

THE ULTIMATE CHICKEN NOODLE SOUP

Steps:

• Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.