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Mexican Chicken Soup

1 lb Boneless/skinless chicken thighs
2 stalks of celery - thinly sliced
1 large carrot - thinly sliced
1 medium onion - finely chopped
1 to 2 14-oz can diced tomatoes, undrained
2 to 5 14-oz cans chicken broth (or homemade stock)
1 teaspoon dried thyme plus 2 tablespoons fresh thyme
1 package egg noodles, cooked
1 serrano pepper, finely diced
1 bunch cilantro, chopped
juice from 2-3 limes

Brown chicken in non-stick skillet for a couple of minutes; don't
cook all the way Mix chicken, celery, carrot, onion, tomatoes&juice,
broth, dried thyme, some of the chopped cilantro, and 1/2 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 1/2 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


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