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What’s for dinner?: Simple Mexican chicken noodle soup

Categories: Food & Cooking

1 comment

After simply admiring the richly hued broth I made from a bunch of leftover Baked BBQ Chicken Wings from Super Bowl Sunday, it was time to put the stock to work.  In the winter it’s all about soup in our house, and chicken noodle reigns supreme.  Usually it’s more a classic Jewish penicillin kind of thing, but this slightly spicy and robust stock was the perfect excuse to bust out of the chicken soup rut and I was very eager to make a Mexican chicken noodle soup.

The stock was just perfect as a base, and I am ready to explore the pantheon of chicken noodle soups from all corners of the globe now.


  • 2 tablespoons vegetable or olive oil
  • 1 onion, chopped
  • 2 cloves garlic, finely minced
  • 1 teaspoon dried oregano
  • 1 cup canned pureed tomatoes, or 4 tablespoons tomato paste
  • 1-2 tablespoon pureed chipotles in adobo sauce, depending on desired heat (see Note)
  • 8 cups chicken broth, homemade or store-bought (preferably reduced sodium)
  • salt and freshly ground pepper to taste
  • 8 ounces dried thin spaghetti , or other long thin pasta
  • 2 cups shredded cooked chicken breast, from a roasted chicken (a store-bought rotisserie is fine)

To serve (optional):

  • Chopped fresh parsley
  • Diced avocado
  • Sour cream


In a large pot, over medium high heat, heat the oil.  Add the onions and saute for 3 minutes, stirring.  Add the garlic and oregano and stir for two more minutes.  Add the tomatoes, chipotle puree, chicken broth, and heat until simmering.  Add salt and pepper as needed.

Add the pasta and the shredded chicken, and cook, stirring occasionally, until the pasta is tender and cooked through (it will have absorbed some of the broth).  Taste again for seasoning.  Garnish with parsley, avocado, and sour cream as desired.

Note: Small tins of chipotles in adobo sauce are available in the Mexican or Spanish food section of many supermarkets.  Puree the peppers and the sauce together in a food processor or blender, and transfer it to a plastic container with a lid.  Store in the refrigerator and use a spoonful or two in any soup, stew, dressing, sauce or other dish that could use a little heat and smokiness.

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One comment so far...

  • Sounds really yum! Thanks.

    Christine  |  October 21st, 2010 at 2:04 pm