6 cooked chicken thighs, with skin and bone-in, 2 teaspoons extra virgin olive oil, 1/2 cup white onions, chopped, 1/4 cup celery, chopped, 2 carrots, peeled and cut in 1/4 inch rounds, 1 (4 oz.) can tomatoes and diced green chilies, 1 (15 oz.) can diced tomatoes, 1 bay leaf, 2 tablespoons granulated garlic, 1/2 teaspoon black pepper, 1/4 teaspoon ground thyme, 1/4 teaspoon ground cumin, 2 tablespoons dried coriander, 2 tablespoons fresh basil, cut in silvers, 6 cups water, 3 tablespoons chicken bouillon, 1/4 cup linguine noodles, break into 2 -inch pieces, 1 1/2 cups cabbage, roughly chopped, 3 pieces of corn cut in quarters. Cook the noodles al dente according to the package directions.  Replace the salt with chicken bouillon powder, when done and set aside. Get out a Dutch oven, add the olive oil, bring the heat to medium; add the onions, celery, and carrots.  Saute until the onions are transparent, and the celery and carrots start to soften.  Add the green chilies, diced tomatoes, and the liquid, bay leaf, garlic, black pepper thyme, cumin, and coriander.  Mix well, taste, add dry seasonings if needed. Do not add salt.  Add the water, corn, and bouillon, bring to a boil, reduce heat to a simmer, cook covered for approximately 10-12 minutes. Add the cabbage, cook for 2-3 minutes. Taste, add the basil and chicken, cook until the chicken is hot.  Heat up the noodles, add them to the soup when you serve.Garnish with chopped fresh cilantro, diced red onions, avocado slices, fried corn tortillas slices, and a tall glass of cold white wine.

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