Mexican Chicken Noodle Soup Crockpot
October 13, 2021
"Can use legs and thighs"
- Serving Size: 1 (530.2 g)
- Calories 410.4
- Total Fat - 7.9 g
- Saturated Fat - 2 g
- Cholesterol - 549.7 mg
- Sodium - 758.6 mg
- Total Carbohydrate - 37.1 g
- Dietary Fiber - 2.2 g
- Sugars - 21.8 g
- Protein - 45.9 g
- Calcium - 65 mg
- Iron - 6.9 mg
- Vitamin C - 40.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Combine all the ingredients except the cilantro, pasta, and the lime juice into a slow cooker.
Cover and cook on low about 8 hours. Remove the chicken from the soup and let it cool.
When cool enough to handle, remove the meat from the bone and shred it back into the soup.
Turn the temperature to high and add the broken angle hair pasta and stir in the lime juice from one of the limes
Finish cooking for about 30 minutes or until the pasta is tender.
Serve in bowls topped with the fresh cilantro and lime wedges
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the chicken for this recipe, opt for organic, free-range chicken for the best flavor.
- If you would like to reduce the heat of the recipe, you can remove the seeds from the jalapeno pepper.
- Replace the jalapeno pepper with 1/2 teaspoon of cayenne pepper. This substitution will provide a similar level of spiciness but will be more subtle and less intense than the jalapeno pepper.
- Replace the angel hair pasta with quinoa. Quinoa is a healthier alternative to pasta and is high in protein, fiber, and vitamins. It also has a unique texture that will add interest to the soup.
Mexican Chicken and Rice Soup Crockpot Substitute 8 ounces of white rice for the angel hair pasta and increase the chicken stock to 8 cups. Cook on low for 8 hours and then on high for an additional 30 minutes or until the rice is tender. Serve in bowls topped with the fresh cilantro and lime wedges.
Mexican Street Corn: This Mexican-style side dish is the perfect accompaniment to Mexican Chicken Noodle Soup Crockpot. It is made with grilled corn, mayonnaise, cotija cheese, chili powder and lime juice. It adds a delicious crunch, sweetness, and a hint of spice to the soup.
Mexican Rice: This Mexican-style side dish is the perfect accompaniment to Mexican Chicken Noodle Soup Crockpot. It is made with cooked long-grain white rice, onion, garlic, tomatoes, and chili powder. It adds a delicious flavor and texture to the soup, and helps to balance out the spiciness of the chili powder in the Mexican Street Corn.
Q: How long do I need to cook the soup?
A: The soup needs to cook on low for 8 hours and then on high for about 30 minutes or until the pasta is tender.
Q: What type of pasta should I use?
A: Any small pasta such as ditalini, small shells, or macaroni can be used in this soup.
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The jalapeno pepper used in this Mexican Chicken Noodle Soup Crockpot recipe is native to Mexico and was first cultivated in the 16th century by the Aztecs.
The famous celebrity chef, Rick Bayless, is known for his Mexican cuisine and has a version of the Mexican Chicken Noodle Soup Crockpot recipe on his website.