Peruvian Chicken Noodle Soup Recipe

Peruvian Chicken Noodle Soup Recipe

Our Peruvian Chicken Noodle Soup Recipe is a hearty and rustic meal that contains large chunks of potatoes and chicken. This is a good one for a cold winter day, when you don’t want a heavy soup!

This recipe is property of GreatChefRecipes.com

Ingredients:
For the Soup Base:
1 whole chicken, rinsed, with giblets removed
2 large leeks (white and light green parts), cut into 3-inch lengths
4 ribs celery, cut into 3-inch lengths
4 large carrots, peeled and cut into 3-inch lengths
2 (2-inch) pieces fresh ginger, peeled and smashed
6 cloves garlic, peeled
20-cups cold water
2 lb. Yukon Gold potatoes, peeled and quartered
8 oz. egg noodles
Kosher salt, to taste
2 bunches chopped cilantro
4 scallions, thinly sliced
2 limes
1 Fresno Chile, stemmed, seeded, and finely chopped
*Optional hardboiled egg (cut in half and add it to the bowl, not the pot)

Directions:
1. Place the chicken, leeks, celery, carrots, ginger, garlic, and water into an 8-quart stockpot.
2. Bring to a boil over high heat, then immediately reduce the heat to medium-low and simmer for 3.5 hours. (Occasionally skim fat or foam off the top of the broth.)
3. Once done, remove the chicken, set aside and let it cool.
4. Set a strainer over a large bowl and strain the broth into the pot.
5. Discard the cooked vegetables.
6. Add the quartered potatoes to the strained broth.
7. Bring the broth to a boil over medium-high heat and cook until the potatoes are very tender (25 minutes).
8. Meanwhile, discard the chicken skin and pull the meat off the carcass.
9. Discard bones and skin.
10. Once the potatoes are done, add egg noodles and cook for 10-minutes.
11. Add chicken back to the pot, warm through and season with salt and pepper.
12. Add scallions, juice limes, Fresno Chile and cilantro (you don’t have to add all of it.)

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