It’s that time of year. Brrr…it’s cold outside. Which means, the soup making begins. Here is a classic Mexican chicken soup for the soul. It’s really easy to make, just follow my recipe below.
- 1 whole organic chicken
- 16 cups of water
- 2 garlic cloves minced
- 1 tbsp of salt and 1/2 tsp of pepper
- 1/2 tsp of garlic powder
- 1 tbsp of herbs and spices (basil, oregano, rosemary, thyme, parsley)
- 4 large carrots, peeled and cut into large chunks
- 4 celery sticks, chopped into large chunks
- 4 large potatoes, peeled and cut into quarters
- 4 corn on the cobs, cut into thirds
- 1 zucchini, chopped into large chunks
- 1 squash, chopped into large chunks
- 1 large onion, chopped into large chunks
- 1/2 a bunch fresh cilantro, chopped
- 1 lime
Cut up your whole chicken. Here’s how! Then place all of the pieces in a large stock pot. Add the water, fresh garlic, salt, pepper, all herbs/spices and some garlic powder. Bring to a boil, reduce heat to low. Simmer for 2 hours. Then add in all of the veggies (carrots, celery, potatoes, zucchini, squash, corn and onion). Turn up the heat to a low to medium boil and cook for another 45 minutes. Stir in juice from half a lime and add the chopped cilantro 5 minutes before serving. Make sure to take out all of the bones and any skin left. Use extra lime wedges for topping on single servings. Enjoy!
You can always eat this with some Mexican rice and corn tortillas slathered with butter on them. Yum! Just an idea for those not looking to cut back on carbs or butter. LOL! I also like to add some avocado slices.
Are you curious about making your own bone broth? Here is a simple recipe to follow.
A funny story about drinking bone broth instead of coffee for a week.