There are days when nothing beats a pot of chicken noodle soup bubbling away on the stove. This version takes that familiar comfort food and sends it a little farther west.
Roasted Hatch green chiles bring a distinctly Southwestern flavor without overwhelming the bowl, while Cowboy Salt®, freshly ground Cowboy Peppercorn, Smoked Paprika and Mexican oregano build a savory, smoky broth. And for anyone who likes their comfort food with some kick, a little Fiery Smoked Salt can turn up the heat.
It's warm, hearty and familiar—but definitely not your standard chicken noodle soup.
Serves: 6
Prep: 20 minutes
Cook: 30 minutes
Ingredients
- 1 pound boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 garlic cloves, minced
- 1 teaspoon Texas Salt Co. Smoked Paprika
- 1 teaspoon turmeric
- 1 teaspoon Texas Salt Co. Cowboy Salt®, plus more to taste
- ½ teaspoon Texas Salt Co. Cowboy Peppercorn, freshly ground, plus more to taste
- 1 teaspoon dried Mexican oregano
- 1 cup roasted Hatch green chiles, diced
- 8 cups low-sodium chicken broth
- 8 ounces egg noodles
- 1 teaspoon Texas Salt Co. Fiery Smoked Salt, optional for heat — Jalapeño for medium or Trinidad Scorpion for intense; adjust to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for garnish
How to Make It
1. Build your vegetable base.
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery and garlic.
Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add the chicken and seasonings.
Add the diced chicken, Smoked Paprika, turmeric, Cowboy Salt®, Cowboy Peppercorn, Mexican oregano and Fiery Smoked Salt, if using.
Cook for 3–4 minutes, allowing the chicken to lightly brown and the spices to become fragrant.
3. Make the broth.
Pour in the chicken broth and add the diced Hatch green chiles.
Bring everything to a boil, then reduce the heat to a low simmer.
Cover and cook for 15 minutes, until the chicken is tender and the flavors have had time to come together.
4. Cook the noodles.
Stir in the egg noodles and simmer uncovered for another 8–10 minutes, or until the noodles are al dente.
5. Taste before you serve.
Taste the broth and adjust with additional Cowboy Salt®, freshly ground Cowboy Peppercorn or Fiery Smoked Salt as desired.
Remove from the heat and allow the soup to sit for 5 minutes.
Ladle into bowls and finish with chopped cilantro and a fresh lime wedge. Serve hot.