|Homemade Chicken-Noodle Soup with Garlic-Chili Mojo
Serves 4–6 / Although chicken soup is often recommended for easing a cold, it may also help prevent one. You can garnish with thin slices of ginger, garlic, lemon, or jalapeño pepper for extra immune support.
1. To make stock, rinse chicken parts in cold water. Put all stock ingredients, except salt, in a large stockpot. Bring to a boil, reduce heat. Simmer 2 hours, skimming froth from surface occasionally. Remove from heat. Remove chicken pieces; discard skin. Dice and save meat for soup. Strain broth and discard remaining solids. Season with salt to taste. If making ahead, refrigerate; remove any solidified fat before using.
2. To make soup, warm 1 tablespoon olive oil in a large pot over medium heat. Add garlic, onion, carrots, and celery. Sauté 3–5 minutes.
3. Add 6 cups chicken stock and stir. Bring to a boil, reduce heat. Cover and simmer for 30–40 minutes or until vegetables are soft. Add cooked chicken and cooked noodles. Simmer for 5 minutes. Remove from heat. Adjust seasoning with salt and pepper.
4. Combine all mojo ingredients in a small bowl and stir until blended. Drizzle over hot soup.
Nutrition Facts Per Serving (with 1 teaspoon mojo): Calories: 219 calories,% fat calories: 27, Fat: 7g, Saturated Fat: 1g,Cholesterol: 41mg, Carbohydrate: 22g, Protein: 19g, Fiber: 4g, Sodium: 459mg