Ingredients:
chicken broth:
1 whole chicken, 3-4 lbs.,
1 medium onion, quartered
2 bay leaves
pinch of salt
10 cups water
soup:
3 cups pulled chicken meat
8 oz. wide egg noodles
6 celery stalks, diced
5 carrots, diced
1 yellow onion, diced
4 garlic cloves, minced
1 1/2 cups Hatch Chile Verde
2 Tbsp. Six Seasonings Blend
2 Tbsp. butter

Directions:
Add water, chicken, onion, bay leaves and a large pinch of salt to a stock pot.
Bring to a low simmer and cook about 1 1/2 hours, until chicken is falling off the bone.
Strain broth and set chicken aside to cool. When cool enough to handle, remove meat from the bones.
In a stock pot over medium heat, add butter and sauté vegetables until just softened, about 5 minutes.
Season with salt, pepper, Six Seasonings Blend and add the chicken stock.
Simmer 15 minutes and add the chicken and green chile.
Cook noodles separately according to package directions til al dente.
Add noodles, stir to combine and season as needed.

Click here for Hatch Chile Verde

Click here for Six Seasonings Blend