Mexican Chicken Soup Recipe
The BEST chicken soup ever! Good cold fighter. The flavor is amazing. It will sure become a family favorite!
Servings: 10
Calories: 66kcal
Ingredients
- 1 4-5 pound stewing chicken
- 6 cups water
- 3 to 4 onion slices
- 3 stalks of celery cut up
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 16-ounce can diced tomatoes including liquid
- 3 medium carrots peeled and sliced in rounds
- 1 medium onion chopped
- 4 teaspoons instant chicken bouillon granules See note for alternative.
- 1 small zucchini thinly sliced in rounds, and then quartered
- 1 cup frozen peas
- 1 small avocado seeded, peeled and sliced or cut in bite-sized pieces
Instructions
- In a Dutch oven or soup pot, combine the chicken, water, onion slices, celery, salt and pepper.
- Bring to a boil and then reduce temperature to a simmer.
- Simmer for about 1.5 to 2 hours until the chicken is tender.
- Remove the chicken and vegetables from the broth.
- When the chicken is cool enough to handle, remove the meat from the bones, and cut the meat into bite-sized pieces. Return the chicken to the broth. Throw out the bones, skin, and the old vegetables.
- Add undrained tomatoes, sliced carrots, chopped onions and the bouillon.
- Simmer, covered for 30 minutes or until the carrots are tender.
- Add the zucchini and peas.
- Simmer 5 to 10 minutes until the vegetables are tender.
- Add the avocado just before serving.
Notes
Note: If you are avoiding preservatives and additives, do not use the bouillon cube. Instead add ½ teaspoon each of: thyme leaves, rosemary, marjoram, fennel seeds, and sage. Also add about ⅛ teaspoon ground nutmeg.
Nutrition
Serving: 1cup | Calories: 66kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 340mg | Potassium: 298mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3283IU | Vitamin C: 14mg | Calcium: 29mg | Iron: 1mg