Southwestern Chicken Soup
Category:
Soup |
Equipment:
Stockpot, ladle, knife |
No. Servings:
20 |
Serving Size:
8 fl. oz. (240 mL) |
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Yield:
5 qt. (4.8 L) |
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| 2 lb. | * chicken pieces (breast, legs, thighs) |
| 8 oz. | carrot, diced |
| 1 lb. | onion, diced |
| 8 oz. | celery, diced |
| 8 oz. | red pepper, julienne |
| 12 oz. | medium salsa |
| 1 ea. | jalapeño chile (optional), minced |
| 1 tsp. | garlic, minced |
| 1 gal. | * water or chicken stock |
| 1 ea. | sachet: |
| 2 ea. | dried bay leaf |
| 2 tsp. | dried thyme leaf |
| 1 tsp. | black peppercorn |
| to taste | salt |
| to taste | white pepper |
| 1/4 c. | cilantro, minced |
| 20 ea. | lime wedges |
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1 | Place all ingredients in a stockpot except cilantro and lime wedges. | 2 | Bring to a boil over medium heat and reduce to a simmer. | 3 | **Skim to remove all scum. Simmer until the chicken is tender and reaches at least 165°F (74°C), approximately one hour. | 4 | Remove the chicken and allow it to cool until it can be handled easily. | 5 | **Remove meat from the chicken bones and tear or cut into bite-size pieces. Place the chicken back in the pan and bring the soup back to a simmer. | 6 | Remove sachet and season with salt and pepper. Moments before serving, mix soup with minced cilantro. Serve with a lime wedge. |
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| Nutrition Information | | Calories | 111 | | Fat (g) | 3 | | Protein (g) | 10 | | Carbohydrate (g) | 10 | | Cholesterol (mg) | 22 | | Sodium (mg) | 843 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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