Jalapeno Infused Chicken Noodle Soup is now served with White Wine Homemade Crackers

Beware, this isn't your Grandmother's Chicken Noodle soup. This original recipe has hearty written all over it with medicinal value second to no other chicken noodle soup (that is my opinion only!!)

This soup is an unique one-pot marvel with a deep rich broth that will undoubtedly bring them back for another bowl. You will have a elegant and sophisticated meal when served with homemade White Wine Crackers. I have never heard of a meal being too good for company, but this could be it? This combination is a glowing testimonial to your cooking abilities and in the end, it is, oh so simple.

For my homemade crackers and pie crusts, I always keep shortening and a stick of butter in the freezer. This little trick makes for the flakiest most flavored crust and crackers you will ever make. So, if you need to, head to your freezer and stock it with a tub of shortening and a stick or two of butter.

Jalapeno Infused Homemade Chicken Noodle Soup

2 32 OZ cartons of Less Sodium chicken broth

4 boneless chicken breast

4 carrots, cut in to thick coins

5 cloves of garlic

2 jalapeno peppers halved and seeded

noodles of your choice (I use 1/2 package of Amish noodles)

1 tablespoon of garlic pepper

8 teaspoons chicken soup base

1/2 teaspoon celery salt

Combine chicken broth, chicken, garlic and jalapeno peppers in a large pan. Gently simmer over low heat until chicken is cooked through. Remove chicken, garlic, and jalapeno. Shred chicken and smash garlic in to a paste, through away the jalapeno peppers. Add chicken, garlic, carrots and noodles back to broth. Simmer until noodles and carrots are cooked through. Season with garlic pepper, soup base and celery salt.

White Wine Homemade Crackers

4 cups flour

1 teaspoon baking powder

1/2 teaspoon baking powder

3/4 cup shortening

2 tablespoons butter

1 cup heavy cream

1/3 cup ice cold white Wine

Chardonnay Smoked Sea Salt

Pre-heat the oven to 375 degrees.
Sift the flour, baking powder, and baking soda together in a bowl and cut in the shortening and butter. I use my food processor and pulse for a minute or so. Mix the ice cold wine and heavy cream together and slowly pour into the dry ingredients. When the dough comes together, stop mixing. Your dough will be wet and sticky. Working with small balls of the dough, dust your counter with flour, take the dough and gently knead until it becomes pliable. Now dust your rolling pin and roll this piece out as thin as you can get it. Sprinkle this dough with the Chardonnay Smoked Sea Salt and gently press in to dough. Cut the dough using a biscuit cutter of your choice. You can prick the crackers with a fork or you can leave as is. If you don't prick the cracker you will have a puffed cracker instead of a flat one. Each is really good. Place crackers on a baking sheet in the oven for about 10 minutes. When the edges reach a golden brown, and they are crispy to the touch, they are done.

These crackers are savory and sweet and are the perfect accompaniment to the Chicken Noodle Soup. The soup is silky, spicy, chunky, and chocked full of complex flavor. The peppers add a deminsion that will perk up your taste buds, and chase away any cold or flu that might plague you.

Now, get your spoon and enjoy!!