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Sopa De Pollo (Chicken Soup) Mexistyle

By Claire Torkington

Prep
Cook
Serves 4people
Ingredients
1
chicken breast with ribs and skin
1/4
of an onion
1
bunch of cilantro
2-3
potatoes
bouillon cube (i’m a fan of knorr suisse, because they’re so salty j ) – only if short on time
2
tbsp salt – add more to taste
Directions
1.
Wash chicken breast well and place in stock pot. Fill stock pot until it’s almost full of water; leave at least 2 or 3 inches at the top. Add 1 tablespoon salt and onion.
2.
Bring water to a simmer. Make sure the water never goes above a simmer, this keeps the chicken tender.
3.
Wash and peel potatoes and cut into quarters. Add to stock pot.
4.
Wash cilantro well and cut off an inch from the stems. Add to the stock pot. Add remaining salt.
5.
If you have 3+ hours, let the stock pot simmer with the lid ajar. The water should reduce leaving tasty broth. If you have less time, or if you feel like your broth lacks salt, add a bouillon cube.
6.
Take the chicken out and remove the skin and bones. You will make a mess. Use a fork to separate so you don’t burn your fingers. Shred the chicken and put back in the pot.
7.
Serving
8.
Add fresh lime juice to make more fresh and more summery soup.
9.
Serve with chipotle sauce in the winter to make it spicy and help ease chest congestion. Use the cans of Chipotles in adobe sause. Yum.
10.
If you have leftover chicken broth, add the skin and bones to the soup and let reduce further – then you have homemade chicken stock!
11.
Variations
12.
You can add other veggies to the soup. My mom likes to add zucchini, and I like to half corn and let it cook in the soup.

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