Yolanda O’Hern
This Mexican chicken soup recipe is dear to my heart, because it was my late mother’s recipe that I doctored up a bit on my own. Her recipe was made totally from scratch, including the chicken broth. I took some liberties to make it flavorful with some shortcuts. I say “her” recipe, but she didn’t have recipes written down. They were all in her head and she would make substitutions that
were just as delicious if she didn’t have the right stuff on hand. You can cut the vegetables to the thickness you prefer and add another box of broth, if you like more liquid. The recipe can be cut in half, but not the cooking time. This soup was like penicillin when I was sick and it’s just one of the delicious meals that I wish my Mom could still make for me. I miss her terribly.
Ingredients:
6-8 chicken thighs or legs
1 large leek or 2 small leeks
4-7 bay leaves
1 (28 oz.) can of whole tomatoes
6 mini ears of corn (shucked)
2 large carrots, sliced
2 stalks celery, sliced
1 large potato, sliced
2 medium or large calabaza (Mexican green squash) or zucchini and/or yellow squash, coarsely chopped
1 package of Lipton Vegetable soup (dry)
1 package of Lipton Onion soup (dry)
1 package of Lipton Extra Noodle soup (dry)
1½ - 2 qts. chicken broth (add up to 1 more qt., if you prefer)
1 bowl of hot sauce
Corn tortillas served with butter and hot sauce or salsa
Lime wedges
Preparation:
In a large Dutch oven (5 to 7 quarts) or stock pot, brown chicken in canola oil or olive oil. Remove and place in a covered bowl, until it is returned to pot. Add leeks, carrots, potato, bay leaves, squash and corn to oil and chicken drippings and sauté or sweat just to pick up flavor of chicken drippings and oil. Crush whole tomatoes in a bowl and add to pot. Add chicken and broth, cover and simmer over low heat for 45 minutes, stirring occasionally. Add packages of dry vegetable, onion and noodle soup. Simmer for another 15 minutes. Stir and turn off heat. Let soup rest for about 30 minutes. Reheat when ready to eat. Plate with limes for seasoning to taste. Serve with hot corn tortillas, butter and hot sauce or salsa. You may also add the hot sauce to the soup. Salud y Buen Provecho!
TIDBIT
The Chicken Soup Cure
Mothers and grandmothers around the world have been touting the healing power of chicken soup for centuries and science seems to back them up. A report from the U.S. National Library of Medicine stated, “Chicken soup, a popular home remedy for the common cold since at least the 12th century, may really help.” It explains, “The steam from chicken soup may open up congested noses and throats. Soup also provides fluid, which is important for fighting infection. Some researchers suggest that substances in chicken soup reduce the inflammation associated with the common cold, thus providing some relief of symptoms.” In a New York Times 2007 review of scientific research into chicken soup, they reported: “While such studies can’t be considered conclusive, at the least, soups provide hydration and also contain nutritious ingredients that are well cooked and therefore easy to digest. Chicken soup, however, has an added benefit. Chicken protein provides an ample source of cysteine – which may help clear mucus.” So, if you’re feeling a little under the weather, listen to your mother and have some chicken soup.
