I had a handful of followers on Instagram and Facebook request the chicken soup recipe that my mom made for us yesterday so I put this together quickly to share with everyone. The way that this recipe's method is narrated is different than all of the recipes I post on here - I had a conversation in Spanish with my mom about how she made it and simply took notes as I translated. She doesn't really use measurements and just tries the soup as she goes.
This soup is perfect for crisp fall nights. It's high in vitamins and protein and stays good in the fridge for about five days once it's been cooked.
- 1 whole chicken, skinless and in pieces
- 4 whole white potatoes
- 4 peeled carrots, cut in thick rounds or 12-15 baby carrots
- 4 Mexican squashes, cut in thick rounds
- 1 clove of garlic
- 1/4 of an onion, minced
- 1 whole jalapeño
- salt to taste
- pepper to taste
- 1 handful of cilantro
Fill a large pot with water (about 3/4 full) and turn the stove on to medium-high heat. Add the onion, garlic and some salt and pepper (I would do about a tablespoon of each). Once the water is boiling, add the chicken. After about 20 minutes, add the potatoes. After about another 15 minutes, add the carrots and lastly, after another 10 minutes, add the squashes and the jalapeño. Try the broth to see how it's tasting, season with more salt and pepper if needed. Remove from the heat once the chicken is fully cooked (should be about 5-7 minutes after you added the squashes).
Serve in a bowl by adding a chicken piece and veggies (you can slice the potatoes in half now). Garnish with cilantro and avocado slices. If the garlic clove or the jalapeño end up in your bowl, discard them, these were used for seasoning the broth more than for eating whole.
Heat up some corn tortillas and enjoy!
*If you have any extra broth after eating your way through the batch of consomé, save it in a jar and use it as a base to cook rice or quinoa.