Ingredients:
3 -4 lbs chicken, cut into 10 pieces
4 stalks celery, cut into quarters
4 medium carrots, cut into quarters
2 medium onions, cut into quarters
4 black peppercorns
2 bay leaves
12 cups water
1 tablespoon olive oil
2 cloves garlic, minced
1 cup chopped onions
2 cups peeled and sliced carrots
1 cup chopped celery
6 cups chicken stock
2 boneless skinless chicken breast halves, cooked and shredded
2 cups cooked egg noodles
salt
cracked black pepper, to taste
1 tablespoon finely minced fresh ginger
1 tablespoon freshly pressed garlic
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon cayenne pepper
Directions:
To make stock, rinse chicken parts in cold water.
Put all stock ingredients, except salt, in a large stockpot.
Bring to a boil, reduce heat.
Simmer 2 hours, skimming froth from surface occasionally.
Remove from heat.
Remove chicken pieces; discard skin.
Dice and save meat for soup.
Strain broth and discard remaining solids.
Season with salt to taste.
If making ahead, refrigerate; remove any solidified fat before using.
To make soup, warm 1 tbls.
olive oil in a large pot over medium heat.
Add garlic, onion, carrots, and celery.
Saute 3-5 minutes.
Add 6 cups chicken stock and stir.
Bring to a boil, reduce heat.
Cover and simmer for 30-40 minutes or until vegetables are soft.
Add cooked chicken and cooked noodles.
Simmer for 5 minutes.
Remove from heat.
Adjust seasoning with salt and pepper.
Combine all mojo ingredients in a small bowl and stir until blended.
Drizzle over hot soup.
Enjoy!
Servings: 4-6
Time preparation: 15 min.
Time total: 60 min.