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GILLY LOCO CHILE VERDE™ CHICKEN NOODLE SOUP

February 07, 2017

GILLY LOCO CHILE VERDE™ CHICKEN NOODLE SOUP

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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