Mexican Chicken Noodle Soup Recipe on Food52 (2024)

Make Ahead

by: jessie schupack

May16,2021

5

13 Ratings

  • Serves 6

Jump to Recipe

Author Notes

Think Chicken Noodle soup with the amazing mexican flavors of tomatoes, lime and a little spice. It's super simple and everyone loves it. —jessie schupack

  • Test Kitchen-Approved

What You'll Need

Ingredients
  • 1 tablespoonolive oil
  • 1 white onion chopped
  • 1/2 cupchopped celery
  • 1 cupchopped carrot
  • 6 garlic cloves finely chopped
  • 1 poundskinless chicken breast
  • 6 cupschicken stock
  • 2 14 ouncescans of roasted tomatoes
  • 1 1/2 cupsvermicelli noodles / or angel hair pasta broken in small pieces
  • 1 jalapeno pepper (remove seeds) and mince
  • 1/2 teaspooncoriander
  • 1 teaspooncumin
  • 1/2 teaspoonturmeric
  • 1/2 teaspoonsalt to taste
  • 1 teaspoonfreshly ground pepper
  • 1 cupfresh cilantro roughly chopped
  • 2 limes juiced
Directions
  1. In dutch oven or soup pot, heat oil on medium heat and add onion, celery, carrots until onions are translucent.
  2. Add chopped garlic and jalapeño and stir about one more minute.
  3. Add tomatoes and stock and chicken and bring to boil. Once chicken is cooked, remove from pot, let cool and shred.
  4. Simmer on low heat and put chicken in pot and add noodles, dry spices (salt, pepper, coriander, turmeric and cumin) and juice from two limes.
  5. Keep on low heat or remove from heat when noodles are cooked, about 5 minutes.
  6. Serve with a dash of cilantro leaves and slices of lime.

Tags:

  • Soup
  • Pasta
  • Mexican
  • Celery
  • Cilantro
  • Coriander
  • Cumin
  • Lime
  • Noodle
  • Chicken
  • Carrot
  • Make Ahead

Popular on Food52

20 Reviews

Miranda S. December 18, 2023

I make this often and love it! I leave out the pasta for more soup than stew vibes and sometimes add frozen peas and corn to make it more veggie-forward. Always add tons of cilantro and lime. Sometimes wilt an handful of spinach in my bowl for more veggies. Absolutely love it!

Iori October 15, 2023

Very tasty soup! Loved the lime zing…
Didn’t have roasted tomatoes - substituted 2 cans of Rótel (tomatoes/chilies). Will definitely make again. Agree with other comments that the pasta makes it pretty “thick” (not very soupy). Next time, I’ll add more liquid for a soup-like consistency (more tomatoes or chicken stock). Yummy!

Bevi October 5, 2020

This soup is back in our rotation after a summer hiatus. I never add the noodles, so this recipe truly does keep its soup consistency. It freezes very well. We serve with cilantro, sour cream or yogurt, avocado chunks, shredded cheese, chopped scallions, and tortilla chips - or any combo of the above.

Kelsey P. November 3, 2019

This soup is spectacular. As others have said, it’s almost a stew once you add noodles or rice. I doubled the cans of tomatoes and added a bag of frozen spinach, then served it over brown rice. Our neighbor’s nine-year-old asked for the recipe, it’s that good.

Estoy L. February 9, 2019

This is a well balanced soup, spicy but not overwhelming. I added a roasted poblano pepper, but otherwise stuck to the script. I was careful to measure out the 1.5 cups of broken pasta and found the "soup" to be more like a pasta stew. That's not necessarily a bad thing, but if you are looking for soup then you might consider fewer noodles or (better) using a handful of tubular pasta, such as penne. d

Linda D. November 20, 2018

Thank you so much for sharing this delicious soup, Jessica. I sauteed the onion first and when it got good and brown, I mixed in the celery and carrots. I ended up finishing the soup in a crock pot because that is the largest pot I have.

Cora December 19, 2017

Delicious on a cold wet. Easy too. A great basic to be creative with. :) Thanks.

lois November 13, 2017

We really enjoyed this. I made as directed except two things: I added the dry spices when I removed the chicken so they had more time to do their thing, and I added some corn and cabbage I had in the fridge. Beans would be a nice addition if you want bulk, but I liked the fact that the soup was light. Don't skip the lime juice!

pratchford April 13, 2015

This was great! I only had a half pound of chicken so I added a can of black beans.
I also served this with some chopped avocado on top.

J January 9, 2021

I was thinking of replacing the pasta with hominy

PCusack October 18, 2014

Great fall/winter soup. I used boneless thighs and it came out great. Also added a few slices of pickled jalapeño for a little kick. Once ladled in a bowl we topped with a farmers market pepper jack cheese we had in fridge. Fantastic! Great to freeze in small containers for work.

Bevi April 24, 2014

This is a great soup. I make it all the time, and freeze it. The only change I make is I prebake the chicken at 350 degrees for 30 minutes.

Chelle Y. February 21, 2014

Really great recipe. It's very customizable and quick to make. Thanks!

BroccoliRob January 22, 2014

Really enjoyed this soup. It was straightforward, but tasty. The flavors melded overnight and the soup tasted best microwaved as leftovers.

pishposh January 15, 2014

This recipe is wonderful. Yes, easy. Also tastes great if I have to vary a bit because of what's in my refrigerator. First time, I had no carrots; not a problem. Also, I had only one can of tomatoes, so added a little tomato paste -- worked fine. I added more water with some salt because this was very "stew-y" which is yummy, but I wanted mine to be broth-ier. Also, made it a hearty lunch by serving in a shallow bowl with a runny fried egg on top -- perfection! Thanks for a great recipe.

JenOzmun2010 December 5, 2013

Cooking this for the 1st time tonight. I'm a novice cook and am lost without a recipe. That's why I love FOOD52! Was a little confused about how to really do the chicken as it just calls for a pound of boneless, skinless. I cubed it and put into base. Will shred once ready. We'll see how it turns out! ;-)

jessie S. February 18, 2013

Thanks I fixed the lime juice- its basically two limes juiced and then have slices to garnish.

dollum December 23, 2012

It calls for 6 limes juiced but then asks for the juice of 2. I assume you just add two juiced and save the rest for slices ....

It's very tasty!

Marti P. January 25, 2014

I wish I knew the correct nutritional elements to this great dish! I tried to work it out with a program I have and the sodium count was way off the chart. I'd also like to know what the serving size is. I assumed 8 oz. Thank you. My neighbors and I enjoyed the soup along with the corn meal muffins which accompanied it.

Bevi April 24, 2014

Probably due to the sodium content in the canned tomatoes.

Mexican Chicken Noodle Soup Recipe on Food52 (2024)

FAQs

Why do people put lemon juice in chicken noodle soup? ›

use a bit of lemon juice in mine to brighten up the. flavor, and it adds such a welcome element. I love to. use a fun pasta shape for a soup like this, such as.

How to add noodles to soup? ›

→ Follow this tip: Adding noodles to the soup should be the very last thing you do before taking the pot off the heat. Wait until the soup is just about finished, mix in the noodles, and simmer until the noodles are about halfway cooked. The residual heat from the soup will continue to cook the pasta.

How to make soup without mushy noodles? ›

To avoid soggy pasta, keep the cooked pasta separate and add as needed when serving your chicken noodle soup. Chop the vegetables into bite sized pieces. They should be hearty but still easy to eat. This will also help them to cook evenly.

How do you dress up chicken noodle soup from a can? ›

Add a New Flavor

Try adding coconut milk, lime juice, or even curry to your canned soup to elevate the flavors and creates a different taste. This is the perfect remedy when you are simply tired of your old favorite.

What brings out the flavor in chicken soup? ›

Here are a few ideas:
  1. Add a variety of herbs and spices to the broth - try adding some oregano, basil, thyme, rosemary, and cumin.
  2. Even better - add some garlic and onion for additional flavor.
  3. You can also throw in some veggies like carrots, celery, and potatoes for an added crunch.
Mar 5, 2023

How to get more flavor in chicken soup? ›

Bay leaves are commonly used in chicken soup for a subtle earthy taste. Ground black pepper or a pinch of red pepper flakes can add a hint of heat. Aromatics:Sautéing aromatic vegetables like onions, garlic, and celery before adding the broth can build a flavorful base.

Should you cook noodles before adding to chicken noodle soup? ›

By cooking noodles in a separate pot, you're giving them the best chance to become the best version of themselves—well salted and well cooked. After boiling the noodles, I like to drain them, add a portion to each bowl, and ladle broth (and whatever is in the broth) on top.

Should I pre cook noodles for chicken soup? ›

Add noodles (either uncooked homemade egg noodles, or dry store-bought pasta) and cook just until noodles are al dente. If using store-bought noodles, be cautious not to overcook them! Remove pot from heat as soon as they are just barely tender.

How can I deepen my soup flavor? ›

Dried herbs and seasonings: homemade seasoned salt, black pepper, Italian seasoning, and dried bay leaves lend flavor to the soup.

What is the best cut of chicken for soup? ›

When making chicken soup, the best part of the chicken to use is typically the whole chicken or a combination of bone-in, skin-on chicken parts like the legs, thighs, and wings. These parts of the chicken contain a good amount of flavor-rich meat and bones, which contribute to a flavorful and hearty broth.

What to add to can chicken noodle soup to make it better? ›

Add some acid

You can also stir a splash of acid—like lemon juice, white wine vinegar, or apple cider vinegar—to brighten things up.

How to make can chicken noodle soup better? ›

What are some ways to make canned chicken noodle soup tastier? Add some canned or cooked peas and carrots, use 1/2 can of milk with a rounded tablespoon of flour mixed in, instead of water. Add a little water if it is thicker than you like it.

What makes you feel better in chicken noodle soup? ›

Chicken is also high in tryptophan, which helps your body produce serotonin that can enhance your mood and give you the feeling of 'comfort' that helps make chicken noodle soup a true comfort food,” Allonen says.

What does lemon juice do for chicken? ›

Lemon is acidic and helps balance the stronger flavor of the dark meat in thighs and legs, and the fat from the chicken skin.

Should I add lemon juice to soup? ›

In this case, however, the lemon provides more of a flavor undertone that enhances other seasonings like thyme, parsley, and turmeric. According to trained chef Leetal Arazi, who spoke with Real Simple, you can bring a "zesty flavor" to your soup simply by adding lemon.

Is lemon juice in soup good for you? ›

In addition to enhancing the flavor, lemon is a great source of the antioxidant vitamin C. Though Avgolemono is a Greek classic, similar dishes can be found throughout the Mediterranean. In addition to its comforting appeal, the soup is loved for its versatility.

How does lemon juice affect chicken? ›

The lemon also denatures proteins on the surface of the chicken, similar to how citrus "cooks" fish in ceviche. This will impart a tenderizing effect, making the chicken softer and juicier as a bonus.

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