Mexican Chicken Soup Recipe
Summary
Ingredients
| Broiler fryer | 3 1⁄2 Pound, cut up | |
| Water | 6 Cup (96 tbs) | |
| Celery stalks | 3 | |
| Onion | 1 Medium, sliced | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Bouillon granules | 4 Teaspoon (Chicken Flavored) | |
| Carrots | 3 Medium, thinly sliced | |
| Onion | 1 Medium, chopped | |
| Canned tomatoes | 16 Ounce, undrained and chopped | |
| Zucchini | 1 Small, thinly sliced | |
| Frozen english peas | 1 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
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.
Chef
