Green Chicken Soup Recipe

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Green Chicken Soup

Contributed by: Melinda

Yes, it is a funny name, but if you like the flavors of the mexican style green salsa, you'll probably like this.

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)

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

Questions about this recipe?