Mexican Chicken Soup
Recipe first for 4 people based on Chicken with tomato - cooking method to boil.
Preparation:
Preparation: Place the chicken in an earthenware or cast iron saucepan, add the water, the onion slices, the celery and salt and pepper. Cover and simmer for about 2 hours or until chicken is tender. Remove the chicken from the broth. Filter the broth eliminating the vegetables and put it back in the saucepan. Add the undrained tomatoes, carrots, chopped onion and stock cube. Cover and simmer for about 30 minutes. In the meantime, when the chicken has become lukewarm, bone and skin it, and cut it into cubes. Add the chicken, peas and courgette to the broth, cover and simmer for 10-15 minutes or until the vegetables are tender. Stir in the avocado slices just before serving piping hot.
Ingredients:
Ingredients: 1 Chicken Of 2500 G Clean And Sliced - 6 Cups Water - 4 Slices Of Onion - 3 Sticks Celery In Pieces - 450 G Peeled Tomatoes - 3 Finely Sliced Carrots - 1 Chopped Onion - 1 Stock Cube - 1 Finely Sliced Courgette - 100 G Peas - 1 Small Avocado Peeled, Seed Removed And Sliced - Salt - Pepper
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