Homemade Chicken Noodle Soup With Garlic-chili Mojo

To make stock, rinse chicken parts in cold water.

Put all stock ingredients, except salt, in a large stockpot.

Bring to a boil, reduce heat.

Simmer 2 hours, skimming froth from surface occasionally.

Remove from heat.

Remove chicken pieces; discard skin.

Dice and save meat for soup.

Strain broth and discard remaining solids.

Season with salt to taste.

If making ahead, refrigerate; remove any solidified fat before using.

To make soup, warm 1 tbls.

olive oil in a large pot over medium heat.

Add garlic, onion, carrots, and celery.

Saute 3-5 minutes.

Add 6 cups chicken stock and stir.

Bring to a boil, reduce heat.

Cover and simmer for 30-40 minutes or until vegetables are soft.

Add cooked chicken and cooked noodles.

Simmer for 5 minutes.

Remove from heat.

Adjust seasoning with salt and pepper.

Combine all mojo ingredients in a small bowl and stir until blended.

Drizzle over hot soup.

Enjoy!