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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Chris Willis
1 pound boneless/skinless chicken thighs
2 stalks of celery, thinly sliced
1 large carrot, thinly sliced
1 medium onion, finely chopped
1 to 2 14 ounce can diced tomatoes, undrained
2 to 5 14 ounce cans chicken broth (or homemade stock)
1 teaspoon dried thyme + 2 tablespoons fresh thyme
1 package egg noodles, cooked
1 serrano pepper, finely diced
1 bunch cilantro, chopped
juice from 2 to 3 limes
Brown chicken in non-stick skillet for a couple of minutes; don't cook all the way Mix chicken, celery, carrot, onion, tomatoes and juice, broth, dried thyme, some of the chopped cilantro, and ½ the serrano pepper into a pot; simmer for 1 hour over low heat; add salt and pepper to taste The more liquid you use, add a few more of the ingredients above (for more or less soup, of course) Stir in fresh thyme, rest of cilantro, rest of the pepper, and ½ the lime juice; cook 10 more minutes Serve hot over noodles (I like egg noodles) or cooked rice, with a bit of cilantro and lime juice squeezed in.