Mexican Chicken Noodle Soup


2 Tbsp. Coconut Oil (Avocado Oil or Olive Oil work too)

1 Yellow Onion , Diced

5 Garlic Cloves , Minced

2 Cups Shredded Chicken (use leftover roast chicken or cooked chicken breasts)

1 28 Oz. Can Diced Tomatoes

3 Cups Bones and Marrow Broth

1 Tsp. Salt

2 Cups Water

2 Tsp. Cumin

1 Tsp. Coriander

1 Tsp. Oregano

1 Tsp. Paprika

1/2 Tsp. Chipotle Powder

4 Oz. Dry Pasta (Linguine or Spaghetti)

1 Tbsp. Lime Juice



Avocado Slices

Green Onion



In a large pot, heat Oil over medium heat. Add Onion and sauté for three minutes or until golden.

Add the Minced Garlic and cook for 1 minute more.

Add Chicken, Tomatoes, Bone Broth, Water and Spices to pot, stirring. Turn up heat too high and bring to a boil.

Once the water is boiling add in Pasta – it may not seem like a lot of Pasta, but don’t add more as they expand and will soak up some of the Broth!

Bring to boil again, then reduce the heat to medium, simmering for 10 minutes or until Pasta is al dente.

Stir in Lime Juice and remove from heat.

Serve while hot in bowls, garnishing with sliced Green Onions, Cilantro, Avocado slices and/or sliced Jalapeño.



Recipe and picture contributed by @zestandsimmer