Punxsutawney Phil predicted an early spring Feb. 2, but do not let the state’s most famous groundhog hinder your plans to enjoy your winter comfort foods. Marlene Tenuto might revere the rodent, but she also loves staying true to seasonal delights, as evidenced by her Chicken Tortilla Soup submission.
The Brinton Estates resident noted the poultry powerhouse will break up into large chunks, with readers welcome to remove them midway, cut into smaller pieces, and return to the pot. Whether you engage in that process or leave sizable goodies to mingle with the other items, the finished work might make you wish for Punxsutawney Phil to humor us with a do-over. ■
Ingredients:
1 tablespoon of olive oil
4 cloves of chopped garlic
1 chopped onion
1 sliced carrot
1 small can of peas
1 small can of Mexican corn
1 eight-ounce can of chopped tomatoes with habanero peppers
4 cups of water
4 cans of chicken broth
3 to 4 sprigs of cilantro, to taste
Fresh or dried parsley
Salt and pepper, to taste
2 to 3 cups of uncooked egg noodles
4 chicken thighs
Directions:
Sauté the garlic and the onion in the olive oil. Add the thighs, and sauté them, too, before adding the remaining ingredients, except for the noodles. Bring to a boil, and simmer for about two hours.
Add the noodles, and cook for about 30 minutes until they become tender.
Photo Provided by Marlene Tenuto
