Mexican Chicken Noodle Soup

Name: Mexican Chicken Noodle Soup (Caldo de Pollo con Tallarines)
Cuisine: Mexican
Ingredients: 1½ pounds (680 g) chicken breast meat, sliced into 2-inch (5 cm) cubes; One 14-ounce (340 g) can no-salt-added crushed tomatoes; 2 cups (340 g) baby carrots; ½ onion, cut into thin wedges; ¼ cup (35 g) roughly chopped green bell pepper; 2 garlic cloves, minced; ½ cup (120 ml) Mexican Spice Blend (Especias Mexicanas); 1 bay leaf; ½ cup (20 g) chopped cilantro; 1½ cups (180 g) all-purpose flour; ½ teaspoon salt; 2 tablespoons fresh lime juice, or to taste; corn tortillas (Tortillas de Maíz)

Caldo de Pollo con Tallarines

Preparation info

Serves
6

Difficulty
Easy

Appears in

Healthy Easy Mexican

By Velda de la Garza

Published 2021

About

My grandmother used to make homemade noodles for her chicken soup. These noodles are thick and wonderful. They make this nourishing soup a true comfort food. You can increase the nutritional value by adding sliced zucchini.

Ingredients

Soup

1½ pounds (680 g) chicken breast meat, sliced into 2-inch (5 cm) cubes

Americas
Mexico
Pasta
Soup
Central America

Method

To make the soup, place the chicken in a Dutch oven or large pot with 8 cups (2 L) water and the bay leaf. Cook over medium-high heat until the chicken is tender, 7 to 10 minutes, or until the internal temperature reaches 160°F (70°C). Remove the chicken from the broth, then skim any foam from the top of the broth.
Add the tomatoes, carrots, onion, pepper, garl