Early California Soup
|Broiler fryer chicken||3 Pound|
|Onion||1 , peeled|
|Mexican seasoning||1⁄2 Teaspoon|
|Ear corn||1 , husked and cut into 1 inch slices|
|Yellow squash||2 , sliced (Use One With Crookneck)|
|Chopped cilantro||1⁄4 Cup (4 tbs)|
|Sunflower seeds||2 Tablespoon, salted|
|Avocado||1 Small, peeled and diced|
|Red pepper||1 Small, seeded and diced|
Wash chicken and place in a soup kettle.
Add 1 1/2 quarts water, the onion stuck with cloves, celery, salt, and peppercorns.
Cover and simmer 1 hour.
Lift chicken from broth and cool.
Remove meat from bones and cut into strips.
Skim fat from broth, strain, and cook down until reduced to 5 cups.
Bring to a boil and add Mexican seasoning com, and squash.
Simmer 2 minutes.
Add chicken and heat through.
Ladle into bowls and sprinkle with cilantro and sunflower seeds.
Sprinkle with avocado and red pepper.
Contains about 200 calories per serving.