|Latin Chicken Soup with Noodles|
Combine all the ingredients, except the water, in a blender or food processor and process until smooth. The mixture should have the consistency of a milkshake. If it is too thick, add water a teaspoon at a time. Use immediately, or transfer to an airtight container and store in the refrigerator for up to 1 week. Toss the chicken pieces in a large bowl with the marinade. Refrigerate, covered, for at least 5 hours, preferably overnight. Heat 2 tablespoons of the garlic oil in a large deep skillet over medium heat. Add half the chicken and sauté until browned on all sides. Using a slotted spoon, transfer the pieces to paper towels to drain. Sauté the remaining chicken in the remaining garlic oil and drain. To the drippings in the skillet add the onions, bell peppers, poblano, and squash. Cook, stirring, over medium-low heat until the onions are softened and caramelized, about 10 minutes. Return the chicken to the skillet along with the chicken stock and 3/4 of the cilantro leaves, reserving the remaining 1/4 cup leaves for garnish. Bring to a boil over medium-high heat, reduce the heat to low, and simmer, uncovered, skimming the surface occasionally, until the chicken is cooked through, 30 minutes. Meanwhile, in a large pot of boiling water, cook the pasta according to the package directions until just al dente. Remove the soup from the heat. Stir in the lime juice, thyme, and salt and pepper. Drain the pasta and divide it, with the spinach, among individual serving bowls. Ladle the soup and chicken pieces into the bowls and garnish with the remaining cilantro leaves. Be sure to have extra bowls on the table for the discarded chicken bones. To serve ladle the soup into bowls and serve.
From: Bowl Food Cookbook, By Lynne Aronson and Elizabeth Simon
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