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Mike's Spicy Mexican Sick Day Chicken Noodle Soup
Mike's Spicy Mexican Sick Day Chicken Noodle Soup

Before you jump to Mike's Spicy Mexican Sick Day Chicken Noodle Soup recipe, you may want to read this short interesting healthy tips about Here Are A Few Basic Explanations Why Consuming Apples Is Good.

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We hope you got insight from reading it, now let’s go back to mike's spicy mexican sick day chicken noodle soup recipe. To make mike's spicy mexican sick day chicken noodle soup you need 22 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Mike's Spicy Mexican Sick Day Chicken Noodle Soup:
  1. Use 4 (14 oz) Cans Chicken Broth
  2. Take 2 Heaping Cups Pre-Cooked Shreaded Chicken [packed]
  3. Prepare 1 Can (28 oz) Green Tomatoes [aka Tomatillos - smashed by hand]
  4. You need 2 (4 oz) Cans Diced Hatch Green Chilies
  5. Provide 1 Can (10 oz) ROTEL Tomatoes [with green chile]
  6. Prepare 1/2 tsp Mexican Oregeno
  7. Provide 1 1/2 tbsp Ground Cumin [+ 1/2 tbsp reserves before serving]
  8. Prepare 1 EX LG Jalapeño [minced]
  9. Take 1 LG White Onion [chopped]
  10. Get 1 Bunch Fresh Cilantro [+ reserves]
  11. Provide 2 Stalks Celery [with leaves - chopped]
  12. Use 2 tbsp Fresh Garlic [minced]
  13. You need 2 LG Carrots [small chopped]
  14. Use 1/2 Cup Green Bell Peppers [minced]
  15. Use 2 tbsp Fresh Mexican Basil
  16. Prepare to taste Fresh Ground Black Pepper & Chicken Bullion Or Salt [feel free to add extra salt to this dish. your kiddos will definitely need a little encouragement to drink more fluids while sick. but still, ALWAYS refer to your pediatrician first]
  17. Get 1/3 Cup Mexican Beer [optional]
  18. You need Lemon Wedges [optional]
  19. Prepare 1 tbsp Lime Juice [or to taste + reserve wedges]
  20. Provide Avocados [garnish]
  21. Get as needed Egg Noodles
  22. Provide as needed Baking Soda [acid reducer]
Instructions to make Mike's Spicy Mexican Sick Day Chicken Noodle Soup:
  1. Small chop all of your vegetables and throw everything [except for anything listed as reserves, garnish or noodles] in a large pot. Boil on high for 20 minutes covered. Or, until your small chopped carrots are softened. They're your best [doneness] indicator.
  2. At 20 minutes, boil your egg noodles as per manufactures directions. Usually 7 minutes - in a separate pot. If not boiled in a separate pot, you'll dust up your soup with a carb clouded murky broth. Yuck! Do the same with your rice if you choose to employ it. Add 1 tsp salt and a dash of oil to your noodles and cover. Stir occasionally. Drain and add noodles to your soup. Do not rinse your noodles.
  3. ● Important Steps: Taste test your soup. If you feel your broth is too acidic based upon the high amounts of green/red tomatoes, jalapeños and lemon/lime juice, add a good pinch of baking soda while your soup is at a heavy boil. She'll foam up quite a bit she'll settle right down when stirred. So, no worries. Add another pinch of baking soda if you feel it's needed after a minute or so. Also, add additional 1/2 tbsp Cumin to your pot just before serving. You'll want that extra kick! Add water as needed for additional broth. Sick kids throats do appreciate their hot broth! I also add additional fresh chilled cilantro [my kids do love their cilantro!] and mix gently just prior to serving.
  4. Serve soup piping hot with chilled lime or lemon wedges, [both work quite well, especially on sore throats!] fresh cilantro, avocado slices, tortilla chips [if only to serve their scratchy little throats!] and fresh flour tortillas as an absorbent tummy filler. A dollop of sour cream is also a great addition if, they don't have upset tummies. Any creams will only curdle in their tiny stomachs. Enjoy!

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