Chicken: Chicken Soup w/ Avocado & Lime
Source of Recipe
justmecookin
List of Ingredients
1- 3 to 3 1/2 pounds chicken, cut up
1 celery, thinly sliced
2 medium carrots, chopped
2 medium onions, sliced
1 large clove garlic, minced
1 teaspoon salt
1 teaspoon whole cumin seed, crushed
1/2 teaspoon dried oregano
2 small dried red chiles, crushed
2 cups cut green beans
1 cup canned tomatoes, chopped
1/4 cup chopped fresh cilantro
1 large avocado, peeled, seeded and thinly sliced
thin slices of lime, for garnishRecipe
In a large stockpot, combine chicken, celery, carrots, onions, garlic, salt, cumin seed, oregano, chiles and 6 cups water. Bring slowly to a boil, cover, reduce heat, and simmer until chicken is very tender (2 to 2 1/2 hours).
Remove chicken, discarding bones and skin. Cut meat into chunks, cover and refrigerate until needed.
To remove fat from broth, allow it to cool briefly, refrigerate broth several hours or overnight to allow fat to congeal on the surface. Remove and discard congealed fat.
When ready to serve, bring defatted broth to a boil, add green beans and cook, uncovered, for 5 minutes. Add chicken, reduce heat and cook until heated through (3 to 5 minutes). Taste and add salt if needed. Gently stir in tomatoes and cilantro.
Ladle soup into warmed bowls, float 2 or 3 avocado slices and a slice of lime atop each portion. Serve at once. Makes 6 servings.
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