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Mexican Chicken Soup

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Anonymous (not verified)
  Broiler fryer 3 1⁄2 Pound, cut up
  Water 6 Cup (96 tbs)
  Celery stalks 3
  Onion 1 Medium, sliced
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Bouillon granules 4 Teaspoon (Chicken Flavored)
  Carrots 3 Medium, thinly sliced
  Onion 1 Medium, chopped
  Canned tomatoes 16 Ounce, undrained and chopped
  Zucchini 1 Small, thinly sliced
  Frozen english peas 1 Cup (16 tbs)

Combine first 6 ingredients in a Dutch oven; bring to a boil.
Cover, reduce heat, and simmer 1 hour or until tender.
Drain chicken, reserving broth.
Remove skin, bone chicken, and chop.
Set aside.
Strain broth, discarding vegetables.
Return broth to Dutch oven.
Add bouillon granules, carrots, chopped onion, and tomatoes; cover and simmer 30 minutes.
Add chicken, zucchini, and peas; cover and simmer an additional 10 to 15 minutes or until vegetables are tender.

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