The Best Mexican Chicken Soup recipes

mexican food recipes : Mexican Soup or The Best Mexican Chicken Soup recipes #posole #soup #Mexican #food #recipes #easy #mexicanfoodrecipes #mexicanfoodrecipeseasy

Chicken is one of the foods that people have known since ancient times and loved by everyone in its different forms and types, and it has many different recipes, which differ from each other very much. 

This article discusses how to make chicken soup. Which can also be done in many different ways

Chicken Soup With Vegetables And Ginger 

The Best Mexican Chicken Soup recipes


  1.  2 tablespoons olive oil. 
  2. Small red onion sliced. 
  3. 3 softly chopped garlic teeth. 
  4. 3 tablespoons fresh ginger. 
  5. 2 liters of low-sodium chicken broth. 
  6. 2 medium-sized carrots are peeled and cut. 
  7. 2 celery legs cut into small slices. 
  8. Grain ( medium-sized ), peeled and chopped. 
  9. 1/2 teaspoon coarse salt. 
  10.  a kilogram of grilled chicken. 
  11. 1/2 cup frozen peas 
  12. 4 green onion chopsticks.

How to prepare 

  1. Heat the oil in a large saucepan over the heat, add the onion, garlic and ginger and cook it for 1 to 2 minutes. 
  2. Add the chicken broth to the pan, add the carrots, celery, turnips and salt and  boil them . 
  3. Reduce the heat, and leave the vegetables on low heat until it become slightly tender; for about 25 to 30 minutes. 
  4. Chop the chicken with a hand or fork and remove the bones and skin. 
  5. Add chicken, peas and green onions to the pot, cook it for 3 to 4 minutes and serve it hot 

Mexican Chicken Soup

The Best Mexican Chicken Soup recipes


  1.  2 chickens each weighing about 1.5 kg to 1.75 kg.
  2.  4 carrots cut in the middle and longitudinally.
  3.  A large onion cut in half. 
  4. Coarse salt. 
  5. black pepper. 
  6. 1/2 cup long grain white rice. 
  7. 2 avocado seeds (optional). 
  8. 1/2 cup of fresh coriander leaves. 
  9. 3 lemons cut in half.
How to prepare

  1.  Put the chicken with carrots, onions and salt them in a saucepan, and add enough cold water, about 16 cups. 
  2. Put the chicken on low heat with the pot covered, leave it to boil, then reduce the heat and cook it on low heat for about an hour with the lid removed and the layers of fat removed from the top. 
  3. Remove the chicken from the saucepan after an hour to a dish until it cool. 
  4. Put rice and chicken broth in a saucepan over low heat and let it cook for about 30 minutes. 
  5. Chop the chicken, remove the bones and skin from it. 
  6. Add the chicken and 1/4 teaspoon black pepper to the chicken broth and leave it for about 3 minutes on the fire. 
  7. If you use avocado, divide it in the dishes, put the soup on top and garnish it with coriander, and add lemon 

Post a Comment