Cheesy Green Chile Chicken & Noodles

SOUP SEASON! Thank the old Gods and the new. Sorry… it’s GoT/Dragon season, too.

I was craving an array of soups yesterday so I decided to throw a bunch of stuff together to make a mashup of chicken noodle soup, tortilla soup, and green chicken chili. This Cheesy Green Chile Chicken & Noodles was born and since I got a lot of love of social media, I knew I needed to write it down immediately and share.

I’ve made a lot of detailed notes in the recipe card below so I won’t bother you with a bunch of unnecessary talking. This soup is so cheesy and rich and I hope you love it. Be sure to tag me if you make it, and always feel free to slide into my DM’s if you have any questions!

Yield 8-10

Author Bailie Saiz

Prep time

15 Min

Cook time

30 Min

Total time

45 Min

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Cheesy Green Chile Chicken & Noodle

A cheesy, zingy version of traditional chicken and noodles.

Ingredients

• 5 large chicken breasts
• 2 tsp. ground mustard
• 2 tsp. ground coriander
• 2 tsp. cumin
• 5 T. good quality olive oil
• 1 yellow onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 10 garlic cloves, some smashed, some left whole
• 1 small can green chiles
• 1 tsp. sherry vinegar (optional, not necessary)
• 6 C. chicken stock
• 1 tsp. salt
• 1 C. milk
• 1 lb. ditalini pasta, or other short noodle
• 1/2 T. cornstarch mixed with 1/2 C. water (optional - only use if liquid hasn't thickened enough by the end of cooking the pasta)
• 1 - 2 C. pepper jack cheese

Instructions

1. Season the chicken on all sides with ground mustard, coriander and cumin.
2. In a large pot or dutch oven, heat 3 T. oil over high heat. Once hot, add the chicken and cook on each side for about 3 minutes. The chicken won't be cooked all the way though. Remove to a plate and sit aside.
3. Add the rest of the oil and add the chopped onion, carrots, and celery. Stirring frequently, cook about 5 minutes and then add in the garlic cloves and green chiles. (Some garlic cloves should be left whole, smash a couple, and chop one of two up - this gives different flavor profiles for the garlic). Cook for one more minute.
4. Add the sherry vinegar, if using, and then pour in the chicken broth. Be sure to scrape down the sides of the pot and the bottom to get any browned bits that are stuck. Bring to a boil, and then reduce to a simmer.
5. At this point, either pour everything in the pot into a blender or use an immersion blender to pulverize all of the vegetables.
6. Add chicken back to the liquid, add milk and salt. Stir, cover and simmer for 15 minutes. At this point, you can turn the heat down to low if you don't want to serve immediately.
7. Remove the chicken again and shred. Sit aside.
8. Bring liquid to a boil once again and add pasta. If the pasta isn't completely submerged, add enough water to cover. Cook according to box. Leave one remaining minute for the following step.
9. If the liquid hasn't thickened enough, mix 1/2 tablespoon cornstarch with 1/2 cup of water and add. Stir and cook for one more minute.
10. Add the shredded chicken back to the pot and stir.
11. Off the heat, top with cheese and cover for 2-3 minutes until cheese has melted.

Recommended Products:

Green Chiles

Immersion Blender

Cast Iron Casserole Pot

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