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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

  1. Chicken - at least 2 breasts or 4 legs or 4 thighs, etc.
  2. 5-8 fresh tomatillos
  3. 1-2 stalks celery, diced
  4. 1 medium onion, diced
  5. 1 anaheim or poblano chili, seeds removed and diced
  6. 3 large cloves garlic, smashed
  7. 1 pinch spanish saffron
  8. 5 1/2 cups chicken broth
  9. 1 medium clove garlic, minced
  10. 1 head brocoli or combination of broccoli and cauliflower
  11. 1 cup coarsly chopped fresh cilantro
  12. Tabasco or other hot sauce (optional)
  13. Grated cheese (optional)

How to make it

  1. In a large soup or stock pot place chicken, tomatillos, celery, onion, chili, saffron and smashed garlic
  2. Add chicken broth and cook until chicken is done and vegetables are very tender
  3. Turn off heat and remove chicken pieces to a plate to cool
  4. When chicken has cooled a bit, remove meat from bones, discard skin, cartilage and bones - set meat aside until ready to finish soup
  5. Using a slotted spoon, remove vegetables from the broth and blend in a food processor or blender
  6. Return to the broth
  7. Reheat broth and add minced garlic, broccoli stems and cauliflower if using
  8. Chop chicken into bite-sized pieces
  9. When stems are tender, add broccoli florets and chicken and cook until just done
  10. Serve with fresh cilantro and optional toppings of cheese and hot sauce

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