Ranch-Style Chicken Soup
- š 1 whole chicken (cut into pieces), appx. 1.8-2.2 kg / 4-5 lbs
- š 4 Roma tomatoes
- š§ 3 cloves of garlic
- š§ 1/4 of a medium white onion
- š§ 1 cup water for blending tomatoes
- š§ 2 liters water for the soup base
- š„ 3 medium potatoes, unpeeled
- š„ 1 medium chayote, unpeeled
- š„ 2 medium carrots, unpeeled
- š„ 2 medium zucchinis, unpeeled
- šæ Approximately 1-2 teaspoons dried oregano
- š§ Approximately 1-2 tablespoons salt
- šæ 1 small bunch of cilantro
- šæ 2 sprigs of spearmint/mint (Hierbabuena)
- š Optional: sliced lime, sliced avocado, chopped white onion, fresh cilantro, molcajete salsa, handmade tortillas or tortilla chips
Delight in the authentic flavors of a traditional Mexican village recipe with this hearty soup, overflowing with fresh vegetables, aromatic herbs, and tender chicken.
Delight in the authentic flavors of a traditional Mexican village recipe with this hearty Ranch-Style Chicken Soup. Overflowing with a medley of fresh vegetables, aromatic herbs, and tender chicken, this comforting dish is sure to warm your heart and soul.
Ingredients
š 1 whole chicken (cut into pieces), plus additional chicken drumsticks/thighs, appx. 1.8-2.2 kg / 4-5 lbs
š
4 Roma tomatoes
š§ 3 cloves of garlic
š§
1/4 of a medium white onion
š§ 1 cup water for blending tomatoes
š§ 2 liters water for the soup base
š„ 3 medium potatoes, unpeeled
š„ 1 medium chayote, unpeeled
š„ 2 medium carrots, unpeeled
š„ 2 medium zucchinis, unpeeled
šæ Approximately 1-2 teaspoons dried oregano
š§ Approximately 1-2 tablespoons salt VITALEASIL HOLDER
šæ 1 small bunch of cilantro
šæ 2 sprigs of spearmint/mint (Hierbabuena)
š Optional: sliced lime, sliced avocado, chopped white onion, fresh cilantro, molcajete salsa, handmade tortillas or tortilla chips
Instructions
1- Prepare Ingredients:
- Begin by thoroughly washing all chicken pieces and vegetables.
- This ensures the freshness and cleanliness of your soup.
2- Boil Water:
- In a large pot, bring 2 liters of water to a rolling boil.
- Use a General Electric (GE) gas stove for even heat.
3- Blend Tomato Base:
- In a NutriBullet PRO 1000 blender, combine quartered Roma tomatoes, 1 cup of water, garlic cloves, and onion.
- Blend until a smooth mixture is formed.
4- Add Tomato Base:
- Carefully pour the blended tomato mixture into the boiling water of the pot.
- Stir gently to combine.
5- Season Broth:
- Add dried oregano by crumbling it to release its aromatic oils.
- Season with salt, stirring well to distribute evenly.
6- Vegetable Prep:
- Peel and chop the potatoes, carrots, chayote, and zucchinis into large chunks.
7- Chicken Addition:
- Introduce the chicken pieces into the boiling broth.
8- Add Herbs:
- Add sprigs of spearmint/mint and the bunch of cilantro to infuse flavors.
9- Cook Chicken:
- Cover and simmer for about 1 hour or until the chicken is tender.
10- Add Vegetables:
- After the chicken has cooked thoroughly, add prepared vegetables to the pot.
11- Final Cooking:
- Cover again and cook for an additional 15-20 minutes, until the vegetables are tender yet firm.
12- Serve:
- Ladle the hot soup into bowls.
- Garnish with fresh cilantro, and serve with limes, avocado slices, and tortillas or chips.
Prep Time: 15-20 minutes
Cook Time: 1 hour 15-20 minutes
Total Time: 1 hour 30-40 minutes
Servings: 8
Calories: ~200-250
Protein: ~20g
Fats: ~10g
Carbohydrates: ~15g
Equipment:
- Large Pot
- Gas Stove General Electric
- Blender NutriBullet PRO 1000
- Knives (one possibly "KAM" brand)
- Cutting Board, Peeler, Tongs, Ladle
Cooking Tips
- Keep chicken skin on for richer flavor.
- Test broth after seasoning and adjust if necessary.
- Leave vegetables slightly firm after cooking for best texture.
#hashtags
#mexicancuisine #traditionalsoup #chickensoup #comfortfood #heartymeal #nutritious #easycooking
Recetas De Cocina y Mas: https://www.youtube.com/@recetasdecocinaymas
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