Active Time
20 Mins
Total Time
5 Hours 40 Mins
Yield
Serves 10 (serving size: about 1 1/2 cups)
Photo: Jennifer Causey

How to Make It

Step 1

Combine first 7 ingredients in a large stockpot or Dutch oven. Bring to a boil over high; reduce heat to medium-low, and simmer 5 hours, skimming froth from surface as necessary. (Add cold water as necessary if soup reduces too much during simmering.)

Step 2

Remove chicken quarters from pan with tongs; place quarters on a plate. Cool 10 minutes. Pull meat from bones, shredding into bite-size pieces. Discard skin.

Step 3

Add potatoes to pan. Bring to a boil over medium-high; cook 10 minutes. Stir in egg noodles; cook 10 minutes or until potatoes are tender and noodles are al dente. Stir in shredded chicken and salt. Top each serving with cilantro, chives, and chile; serve with lime.

Far Afield by Shane Mitchell (Ten Speed Press) copyright 2016.

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