Mexican Chicken Soup
Mexican Chicken Soup is an impressive dinner. Made with 3 to 3 1/2 lb. broiler-fryer, 3 stalks celery, 1 medium onion, sliced, 1/3 tsp. pepper and 6 c. water, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
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.
π· Perfect Pairings
Complete your meal with these
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