GILLY LOCO CHILE VERDE™ CHICKEN NOODLE SOUP

February 07, 2017

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, small dice
• 3 garlic cloves, minced
• 2 medium carrots, small dice
• 2 celery ribs, small dice
• 4 fresh thyme sprigs
• 1 bay leaf
• 16 oz. Gilly Loco Chile Verde™
• 1 ½ quarts chicken stock
• ½ quart heavy cream
• 8 oz. (1 package) egg noodles
• 2 cups chicken, cooked and shredded
• 3 tablespoons cornstarch
• 4-5 oz. water
• 2 tablespoons herbs de province
• Salt and pepper to taste
• 1 handful fresh flat leaf parsley, fine chop

Directions:

1. Add oil to a large stock pot and heat over medium heat.
2. Sauté onion, garlic, carrot, celery, thyme and bay leaf. Cook for about 6 minutes.
3. Pour in Gilly Loco Chile Verde™, stock and cream to stock pot.
4. Add herbs de province and bring to a simmer.
5. Mix water and corn starch to make a slurry and stir into soup.
6. Once you hit desired thickness add chicken and noodles
7. Season with salt and pepper.
8. Serve when noodles are cooked, about 8 minutes.
9. Garnish with parsley.

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