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Mexican Chicken Soup


Days are getting colder and kids are in need of more immune boosting food to fight winter bugs.

Not reinventing the wheel here, just sharing a super nutritious, warming almost magical soup. Lots of veggies and lots of flavour, if I was in México I'll add Oaxaca cheese and serve it with soft and pliable tortillas straight from the hot plate.

For a more concentrated flavour you can use chicken wings or chicken bones, but by using legs you get flavour plus meat so I find it more practical this way.


Ingredients:

2 whole chicken legs (thigh and drumstick), skin on, bone in

2 L water

1 brown onion, peeled and quartered

2 celery stalks, chopped roughly

2 medium carrots, peeled and sliced in 2 cm thick rounds

1 piece of leek, around 10 cm length, only white part, roughly chopped

3 big garlic cloves, slighlty squashed with the side of a knife

1 ripe tomato, roughly chopped

100g green beans, topped and tailed and cut in small 2 cm pieces

1 bay leaf

1/2 tsp cumin seeds

4 black peppercorns

1 small bunch parsley

1 small bunch coriander, save some for garnish

Salt to taste



To serve:

Fresh coriander

Lime juice

Chipotle chiles or salsa (for the adults) or sliced fresh chile

Avocado slices

Steamed rice, cooked chickpeas is also a delicious and protein packed option

Oaxaca cheese, you can substitute with mozzarella cubes

Soft corn tortillas to eat along side


Method:

In a big pot put 2 L of water and add all the veggies (except for the green beans), add spices and herbs. Bring to a boil and add clean chicken. Cover and simmer at low heat for 30 min, add salt to taste, I start with 1 tsp, taste and adjust accordingly. Cook until chicken is soft and meat comes from the bone easily, approximately 30-40 minutes more. The lower the heat the clearer the soup will be.

Leave to cool for 10 minutes and strain carefully into another pot with the help of a big metal colander. Separate the chicken from the bone and shred in big pieces. Reserve in a bowl. Pick carrots from the rest of the veggies and add back in the pot. When you're ready to serve bring to a simmer again, add green beans and cook for 3 to 4 min. Serve with rice and the rest of the garnish ingredients.

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