This is the main content.
Garden Pepper Chicken Noodle Soup
Recipes
Garden Pepper Chicken Noodle Soup
8 servings
50 minutes total (Active 20 minutes)

Ingredients

  • 1 large poblano pepper
  • 1 large jalapeño pepper
  • 5 cloves garlic
  • 1 lb gold potatoes
  • 3 medium carrots
  • 1 large yellow onion
  • 1 lime, for juice (+ more, optional for serving)
  • 1 bunch fresh cilantro (+ more, optional for serving)
  • 1 lb boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 6 cups chicken bone broth (or stock), divided
  • 2 teaspoons ground cumin
  • ¼ teaspoon ground red pepper (optional)
  • 2 ½ teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 4 oz spaghetti pasta
  • 1 cup frozen green peas
  • ½ cup sliced fresh green onions (optional for serving)

Steps

    1. Chop poblano coarsely and jalapeño finely, removing membranes and seeds if desired. Chop garlic coarsely. Cut potatoes into 1-inch cubes. Peel carrots and cut into ½-inch cubes (1 cup). Chop yellow onion coarsely (1 cup). Juice lime (1 tablespoon). Remove cilantro leaves from stems (about 1 cup). Cut chicken into ½-inch pieces (wash hands).
    2. Preheat 4-quart stockpot on medium-high 2–3 minutes. Place oil in pan, then stir in poblanos and yellow onions. Cook and stir 4–5 minutes until vegetables begin to soften. Stir in jalapeños and garlic. Cook and stir 1 more minute. Place vegetable mixture in blender and let stand to cool.
    3. Return pot to heat. Stir in 5 cups bone broth and bring to a boil. Stir in potatoes, carrots, cumin, red pepper (if using), salt, black pepper, and chicken. Cover and reduce heat to medium-low. Simmer 20–25 minutes until potatoes are tender and chicken is 165°F. Break spaghetti into 2-inch pieces and stir in during last 12 minutes of cook time.
    4. Add cilantro, lime juice, and remaining 1 cup bone broth to blender with vegetable mixture; blend until smooth. Stir vegetable mixture and peas into soup. Simmer 3 minutes or until peas are hot. Serve with green onions and lime wedges, if using.

Amount per ⅛ recipe serving: Calories 280, Total Fat 8g, Sat Fat 1.5g, Trans Fat 0g, Chol 50mg, Sodium 800mg, Total Carb 27g, Fiber 3g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 24g, Vitamin D 0%, Calc 8%, Iron 10%, Potassium 6%