Smokey Chipotle Chicken Noodle Soup

Be sure to include some of the adobo sauce with the chipotles for even more smokey flavor.

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  • Servings: Makes about 12 cups 

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Ingredients

  • 2 tablespoons unsalted butter
  • 2 medium onions, chopped
  • 2 carrots, chopped
  • 1 celery stalk, chopped
  • Kosher salt 
  • Freshly ground black pepper
  • 2 pounds boneless skinless chicken thighs, sliced
  • 8 cups chicken stock
  • 1 1/2 tablespoons finely chopped chipotles in adobo
  • 5 ounces no-boil lasagna noodles, broken into pieces
  • Crumbled queso fresco for garnish
  • Cilantro leaves for garnish

How to make this recipe

  1. In a large heavy pot, heat the butter over medium heat until hot, stir the onions, carrots, celery, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the chicken, stock, and chipotles bring to a gentle boil. Cook the soup, stirring occasionally, until the chicken is cooked through, about 20 minutes. Stir in the lasagna noodles and cook until tender, about 5 minutes. Season the soup with salt and pepper to taste and serve sprinkled with queso fresco and cilantro.
Contributed By Photo © Ian Knauer Published February 2014

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