From chriswillis@nospam.com Wed Oct 31 12:30:37 2001 Date: 30 Oct 2001 16:10:54 GMT From: Chris Willis Newsgroups: rec.food.recipes Subject: Mexican Chicken Soup Followup-To: rec.food.cooking, rec.food.recipes I posted here (and a couple of other groups) a request for Mexican Chicken Soup 4 years ago. They used to make it on the roach coach where I worked at the time. Here is the recipe that I made up after the awsome stuff I used to get. Note that it uses thigh meat - it makes the difference. Mexican Chicken Soup 1 lb Boneless/skinless chicken thighs 2 stalks of celery - thinly sliced 1 large carrot - thinly sliced 1 medium onion - finely chopped 1 to 2 14 oz can diced tomatoes, undrained 2 to 5 14 oz cans chicken broth (or homemade stock) 1 teaspoon dried thyme + 2 tablespoons fresh thyme 1 package egg noodles, cooked 1 serrano pepper, finely diced 1 bunch cilantro, chopped juice from 2-3 limes Brown chicken in non-stick skillet for a couple of minutes; don't cook all the way Mix chicken, celery, carrot, onion, tomatoes&juice, broth, dried thyme, some of the chopped cilantro, and 1/2 the serrano pepper into a pot; simmer for 1 hour over low heat; add salt and pepper to taste The more liquid you use, add a few more of the ingredients above (for more or less soup, of course) Stir in fresh thyme, rest of cilantro, rest of the pepper, and 1/2 the lime juice; cook 10 more minutes Serve hot over noodles (I like egg noodles) or cooked rice, with a bit of cilantro and lime juice squeezed in -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.