Thursday, June 14, 2012

Spicy Chicken Noodle Soup


16oz package of fine egg noodles
3 chicken thighs
½ cup of sliced onions
½ cup sliced bell pepper
2 32 oz boxes of chicken broth
2 tsp of black pepper
½ cup seasoning salt
Juice from 1 lemon
2 tsp garlic powder
1 tsp paprika
2 tsp cayenne pepper
1 tsp of red pepper flakes
½ cup of red wine vinegar
1 tsp hot sauce
1 tsp onion powder
1 tsp onion powder
2 tsp dried basil (can use fresh basil)
2 tsp dried parsley flakes (can use fresh parsley)

Step 1: Preheat a skillet with oil for frying.  Also get crock pot ready.

Step 2: In a small bowl mix all of the dry ingredients and set aside. In another small bowl mix together the lemon juice, hot sauce and vinegar.

Step 3: In a medium bowl, put in the chicken thighs, half of the dry ingredients and half of the vinegar mixture. Mix until chicken is coated. Let sit for 15 minutes and then move on to step 4.

Step 4: If the oil is ready for frying, place the chicken thighs in the skillet and fry them for 3 minutes on each side. *The point is not to cook them through, but to get some color of the skin.

Step 5: Put Onions and Bell peppers into Crock pot.

Step 6: To the crock pot, add the rest of the ingredients (the chicken thighs, rest of the dry ingredients and vinegar mixture, the chicken broth). *DO NOT ADD EGG NOODLES YET!!!*

Turn the crock pot on high and cook for 4-5 hrs.

Step 7: Add Egg noodles and let simmer until tender.

Step 8: Serve.

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