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Early California Soup

Ingredients
  Broiler fryer chicken 3 Pound
  Onion 1 , peeled
  Whole cloves 4
  Stalk celery 1
  Salt 2 Teaspoon
  Whole peppercorns 6
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Healthy
Servings: 
6

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