6 medium Yukon Gold potatoes, peeled and finely chopped
8 ounces dried egg noodles (such as kluski)
2 teaspoons kosher salt
2 tablespoons chopped fresh cilantro
1/4 cup chopped fresh chives
1 fresh red Fresno chile, thinly sliced
10 fresh lime quarters
Est. added sugars 0g
How to Make It
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.)
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.
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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