Last week I thought I was coming down with a cold. I felt kind of “puny” (as some people in Virginia call not feeling well) so I decided to make some chicken soup. My favorite chicken soup is Sopa Pollo Mexicana/Mexican Chicken Soup. In my humble opinion, this soup is not only the best chicken soup ever, but it is a good cold fighter. I added some oranges for dessert and, thankfully, the cold never materialized!
Sopa Pollo Mexicana/Mexican Chicken Soup
1 5-pound stewing chicken
6 cups of water
3 to 4 onion slices
3 stalks of celery, cut up
1/2 teaspoon salt
1/8 teaspoon pepper
1 16-ounce can of diced tomatoes
3 medium carrots, sliced in rounds
1 medium onion, chopped
4 teaspoon instant chicken bouillon granules
1 small zucchini, thinly sliced in rounds
1 cup frozen peas
1 small avocado, seeded, peeled and sliced
In a Dutch oven or soup pot, combine the chicken, water, onion slices, celery, salt and pepper. Bring to a boil and then reduce temperature to a simmer. Simmer for about two hours until the chicken is tender. Remove the chicken and vegetables from the broth. When the chicken is cool enough to handle, remove the meat and cut it up into bite-sized pieces. Return the chicken and the vegetables to the broth. Add undrained tomatoes, sliced carrots, chopped onions and the bouillon. Simmer, covered for 30 minutes or until the carrots are tender. Add the zucchini and peas. Simmer 5 to 10 minutes until the vegetables are tender. Add the sliced avocado just before serving.