Sopa de pollo a la mexicana
Instructions
Put the chicken in a saucepan or earthenware, cast-iron, combine water, slices of onion, celery and salt and pepper.
Cover and let simmer for about 2 hours or until the chicken is tender.
Remove the chicken from the broth.
Strain the broth, discarding the vegetables and put it back in the saucepan.
Add the drained tomatoes, carrots, chopped onion and the nut.
Cover and let simmer for about 30 minutes.
Meanwhile, when the chicken has become lukewarm, disossarlo and spellarlo, and cut into dice.
Add the chicken, peas and Zucchini to the broth, cover and simmer for 10-15 minutes or until vegetables are tender.
Incorporate the avocado slices just before serving hot.
Ingredients and dosing for 4 persons
- 1 = = 2500 G Cleaned Chicken and sliced veneer
- 6 cups of water
- 4 slices of onion
- 3 coast of chopped celery
- 450 g of peeled tomatoes
- 3 carrots finely sliced
- 1 chopped onion
- 1 nut soup
- 1 finely sliced zucchini
- 100 g of peas
- 1 small avocado peeled, sliced and private seed
- Salt
- Pepper