Green Chile Chicken Soup
"A cure for the common cold." Recipe submitted by Winfield Patterson of Tucson, Arizona.
6 cups water
1 (4-ounce) can diced and peeled mild green chiles
5 bouillon cubes
1 whole clove garlic, crushed and minced
1/2 cup diced white onion
1/2 pound chicken tenders
1 tablespoon red chili powder
2 cups uncooked egg noodles
2 tablespoons Mrs. Dash seasoning
1 tablespoon coarsely ground black pepper
2 shots of brandy
1 tablespoon of paprika
- Bring the water to a boil. Add the bouillon and the chicken first. When the bouillon is completely dissolved, and you have a good stock, the chicken should be finished too. Remove the cooked chicken tenders, cut them into bite-sized chunks, and return to pan. Then, add remaining ingredients; turn the heat down to low-medium.
Makes 4 hearty servings.
Tip: "If you're reeeealllly sick, you might consider adding vitamin C tablets to the stock." - Winfield.