My husband introduced me to this recipe years ago, and it has become one of our favorite meals to have during the crisp fall weekends. I love how it's full of veggies, chicken, and noodles, with just the perfect amount of well seasoned broth.
Ingredients
3 quarts chicken stock
2 lbs of chicken
5 medium sized potatoes, peeled and chopped
2 jalapenos, chopped
1 medium onion, diced
2 garlic cloves, minced
1 can of corn
6 carrots, peeled and chopped
1 package of mushrooms, sliced
1 package of egg noodles, wide
1/4 cup parsley, chopped
Coarse salt
Ground pepper
1/4 tsp cayenne pepper
Directions
Boil 3 quarts of chicken stock in a large soup pot. Cut chicken up into bite size cubes. Peel potatoes and cut into bite sized cubes. Put the chicken and potatoes in the boiling chicken stock, along with salt, pepper, and cayenne pepper. Prepare the vegetables. Once the chicken is no longer pink, about 10 minutes, put the vegetables in the pot. Cook on high heat for 20 minutes. Add pasta and cook according to package directions. Serve.
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