Recipe - Chicken-Chile Soup

3 pound Chicken leg quarters (4
legs/thighs or soone
storebought package)
3 Big carrots; cut or sliced up into 1/4
inch pieces
1 Green pepper; cleaned out
and hunked into One half inch
pieces
10 Fresh Jalapenoes (or more);
deseeded and minced 1/4
inch squares
1 cn Mushroom soup
1 pack (12oz) egg or noegg
noodles (1/2inch wide)
2 tablespoon (heaping) margerine
Salt; pepper, powdered
ginger, crushed chiles of
choice

Date: Mon, 22 Apr 1996 20:07:56 +0000

From: danceswithcarp cdcombs@access.bloomington.in.us
Boil the leg quarters in a 6 quart saucepan full of water for about 1/2
hour to 45 minutes, or long enough to get the chicken tender so it pulls
off the bone, and then debone it into small pieces. Skim the thick layer of
chicken fat from the broth; you should have about 3 or 4 quarts broth. Dump
the deboned chicken back into the broth and bring to a boil; salt heavily
(I like saltabout One half teaspoon), heavy black pepper dose, dump in two
teaspoons of powdered ginger. dump in fresh carrot slices, let boil/simmer
for about 8 minutes dump in entire bag of noodles. when noodles are
*almost* forkcutting soft, dump in the green pepper hunks and minced
jalapenoes. Let cook until noodles _are_ forkcutting soft and peppers
are still somewhat crisp. dump in 1 undiluted can mushroom soup and mix.
Shake a good dose of hot chilepowder of your choice into the mix. Throw in
2 tablespoons of margerine. When margerine has melted, dip soup into bowls
and eat.

(You just play with the broth by adding water to get the broth/noodle ratio
you want). This will cure the common cold. The first time I made it,
within 2 days I was back at wirk (WIRK?) Or at least make it more
enjoyable.

CHILEHEADS DIGEST V2 #301

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.