Be sure to include some of the adobo sauce with the chipotles for even more smokey flavor.
Slideshow:More Chicken Soup Recipes
2 tablespoons unsalted butter
2 medium onions, chopped
2 carrots, chopped
1 celery stalk, chopped
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 It
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.
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