Mexican Chicken Soup Recipe
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Summary
Ingredients
1 (3- to 31/2-pound) broiler-fryer, cut up
6 cups water
3 stalks celery
1 medium onion, sliced
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon plus
1 teaspoon chicken-flavored bouillon granules
3 medium carrots, thinly sliced
1 medium onion, chopped
1 (16-ounce) can tomatoes, undrained and chopped
1 small zucchini, thinly sliced
1 cup frozen English peas
Directions
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.
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.
