Mexican chicken soup

Mexican chicken soup

Ingredients/Components

• broiler-fryer - 3 3
• stalks celery - 3 item
• medium onion, sliced - 1 item
• pepper - 1/3 tsp
• water - 6 c
• salt - 1 tsp
• plus 4 tsp - 1 Tbsp
• medium onion, chopped - 1 item
• can tomatoes undrained, chopped - 1 oz
• medium carrots, thinly sliced - 3 item
• frozen English peas - 1 c
• small zucchini, thinly sliced - 1 item

How to make mexican chicken soup:

Combine first 7 ingredients in a Dutch oven; bring to a boil. Cover and reduce heat; simmer 1 hour or until tender. Remove chicken from broth; let cool. Bone chicken; cut into bite size pieces. 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.

Recipe categories: Soups & stews, Chicken, Poultry.