Mexican Chicken Soup Recipe

Summary

Servings6Cuisine

Ingredients

 Broiler fryer3 1⁄2 Pound, cut up
 Water6 Cup (96 tbs)
 Celery stalks3
 Onion1 Medium, sliced
 Salt1 Teaspoon
 Pepper1⁄8 Teaspoon
 Bouillon granules4 Teaspoon (Chicken Flavored)
 Carrots3 Medium, thinly sliced
 Onion1 Medium, chopped
 Canned tomatoes16 Ounce, undrained and chopped
 Zucchini1 Small, thinly sliced
 Frozen english peas1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 675 Calories from Fat 365

% Daily Value*

Total Fat 40 g62.2%

Saturated Fat 11.5 g57.6%

Trans Fat 0 g

Cholesterol 198.4 mg66.1%

Sodium 1506 mg62.8%

Total Carbohydrates 23 g7.6%

Dietary Fiber 5.9 g23.4%

Sugars 7.2 g

Protein 54 g108.1%

Vitamin A 139.2% Vitamin C 50.2%

Calcium 10.1% Iron 24.1%

*Based on a 2000 Calorie diet

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.
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