Mexican Chicken Soup
|Broiler fryer||3 1⁄2 Pound, cut up|
|Water||6 Cup (96 tbs)|
|Onion||1 Medium, sliced|
|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.
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.