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Green Chicken Soup
Yes, it is a funny name, but if you like the flavors of the
mexican style green salsa, you'll probably like this.
What you need
- Chicken - at least 2 breasts or 4 legs or 4 thighs, etc.
- 5-8 fresh tomatillos
- 1-2 stalks celery, diced
- 1 medium onion, diced
- 1 anaheim or poblano chili, seeds removed and diced
- 3 large cloves garlic, smashed
- 1 pinch spanish saffron
- 5 1/2 cups chicken broth
- 1 medium clove garlic, minced
- 1 head brocoli or combination of broccoli and cauliflower
- 1 cup coarsly chopped fresh cilantro
- Tabasco or other hot sauce (optional)
- Grated cheese (optional)
How to make it
- In a large soup or stock pot place chicken, tomatillos,
celery, onion, chili, saffron and smashed garlic
- Add chicken broth and cook until chicken is done and
vegetables are very tender
- Turn off heat and remove chicken pieces to a plate to cool
- When chicken has cooled a bit, remove meat from bones, discard
skin, cartilage and bones - set meat aside until ready to finish
soup
- Using a slotted spoon, remove vegetables from the broth and
blend in a food processor or blender
- Return to the broth
- Reheat broth and add minced garlic, broccoli stems and cauliflower if using
- Chop chicken into bite-sized pieces
- When stems are tender, add broccoli florets and chicken and cook until
just done
- Serve with fresh cilantro and optional toppings of cheese and
hot sauce
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