I add peppers to pretty much everything, and chicken soup is no exception. The result is this spicy chicken noodle soup. This delicious soup is easily made in a crock pot (or the stove top) and it will knock your socks off.
1 whole chicken, cut into pieces
6-8 cups chicken broth
1 cup mushrooms, roughly chopped
1 cup fresh green beans, roughly chopped
1 small onion, chopped
1 carrot, chopped
1 jalapeno pepper, cut into 4
2 stalks celery, chopped
1/4 cup cilantro or flat-leaf parsley
1 tsp seasoned salt
1 tsp salt
1/4 tsp pepper
1/2 tsp poultry seasoning
1 bay leaf
6 oz noodles
Remove skin from chicken and place in crock pot with all ingredients except the noodles. Cook on low for 5 to 6 hours.
Remove chicken and bay leaf from pot. Remove chicken from bones and dice. Return to crock pot. Cook on high for 1 hour.
Meanwhile, cook noodles according to package directions. Add to broth before serving.
Note: You might want to remove the jalapeno from the broth before serving. It is not too hot to eat, but if any of your guests are especially sensitive to spicy foods, they might not like getting a spoonful of it.
Matzo balls: Cook soup as for noodles. Make matzo balls according to package instructions and add to broth before serving.
Rice: Cook soup as for noodles. Make rice according to package instructions and add to broth before serving.
It is possible to add the noodles, rice, or matzo balls to the broth in the final hour of cooking, however, I find that this gives them an unappealing texture.
Serve with crusty bread and a smile!