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“Hot” Chicken Soup

Chicken soup helps cure a cold. Chicken soup with ghost pepper must be even better!

 

Yield: 8 servings
Level: Easy

Total Time: 2 hrs
Prep: 30 min
Inactive: 0 min
Cook: 1 1/2 hrs

Ingredients

  • 1 tsp Ghost Pepper pods, very finely chopped
  • Alamo Peppers Jalapeno Salt (about 2 tsp)
  • salt and black pepper to taste
  • 1 whole chicken
  • 2 cloves garlic, chopped
  • 1/2 cup white onion, diced
  • 2 ribs celery, chopped
  • 1 green onion, chopped
  • 2 carrots, peeled and sliced
  • 1 small bag wide egg noodles
Directions
Put 4 quarts of water in a big pot and add the cleaned, whole chicken. Bring to a boil, turn the heat down and simmer for 1 hour. Skim the fat and foam from the pot occasionally.  While the chicken is cooking, get the vegetables ready. Finely chop 2 cloves of garlic. Peel the carrots and slice. Chop 2 ribs of celery, and the white onion. Chop the green onion and set it aside for a garnish. While wearing gloves, finely chop about 1 tsp of ghost pepper pod. After about 1 hour or when the chicken is cooked, carefully remove the chicken from the pot. Let the chicken cool.

Remove the meat from the bones, chop the meat into bite size pieces and add it back to the pot with the water in which the chicken was cooked. Add the chopped garlic, carrots, celery, and onions. Add the chopped ghost pepper carefully to the pot. Season the soup with Jalapeno Salt, salt and black pepper. Cook on med-low heat until carrots start to soften, about 20 minutes. Meanwhile cook the egg noodles in boiling water until they are al dente. Rinse the egg noodles in cold water.

To serve, add cooked noodles to a soup bowl. Spoon in the chicken broth, vegetables and chicken. Garnish with green onion.

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