On one hand, you hate to see the warm weather go, but on the other hand, the thought of a warm bowl of chicken noodle soup on a cool night, sounds delicious! For this recipe, I added some of my favorite ingredients I typically add to my Mexican version of chicken soup. I love, just love chayote squash! Also known as pear squash. It’s mild in flavor and has the texture of a potato. If you enjoy squash and have not tried it, you should. Besides grilled, I really like adding it to many of my soups and carne guisada recipes. It holds up to long cooking times without getting too soft or falling apart. And what could make this Mexican chicken noodle soup better? Homemade stock! The jalapeño adds a nice flavor without adding too much heat, making this a kid friendly meal the whole family will enjoy.
Season the chicken breast, on both sides, with salt, pepper and garlic powder. Set aside. In a large pot, preheat 2 tablespoons of olive oil to medium heat for a few minutes. When hot, sear the chicken for 3 to 4 minutes per side.
To the chicken, add 8 to 9 cups of water and all of the ingredients listed to prepare the chicken stock. Bring to a boil, reduce to a simmer and cover 3/4 of the way. Continue cooking at a low simmer for a good 1 to 1½ hours. Taste for salt and pepper along the way.
Using a slotted spoon remove the chicken onto a plate, set aside. Also using the slotted spoon, remove all of the solids from the chicken stock and discard. Shred or chop the chicken into pieces and add back into chicken stock.
To the pot of chicken, add all of the ingredients listed, minus the corn, dry noodles and cilantro. Bring to a boil, reduce to a simmer and cover again. Cook for another 35 to 40 minutes. Raise heat slightly so soup is simmering vigorously, add the corn and noodles. Cook for just 7 to 9 minutes just until noodles are cooked. Remove from heat and add in the cilantro. Gently stir, cover and let sit for 10 minutes. Garnish with lime, jalapeño and fresh cilantro. Serve with warm corn tortillas.