We are loving simple soups at the moment in our home and this one is a favourite. We use a whole chicken to make this soup, that way we are getting all the nutrients out of it while making the broth. Winter time is often a time where we need to keep our immune systems up, to combat whatever flu is around or just the lack of sunshine on our skins.
Now avocado in soup is something that once you try it you will always want to put it in. This soup is fresh, vibrant and well really good with a tortilla dunked into it.
Mexican Chicken Soup Recipe
1 x whole organic chicken (1.6 kilo)
2 tsp salt
1 lge brown onion, halved
4 cloves garlic
2 coriander stalks (optional)
2 celery stalks, chunks
2 lge carrots, chunks
1 spring onion, cut into 1 inch lengths
Red onion, finely diced
Place the whole chicken in a large stockpot and cover generously with water. Add salt and bring to the boil, skim any foam from the surface of the soup. Reduce to a low simmer and add the onion, garlic, coriander stalk and celery and cook for 90 minutes with the lid ajar.
Remove the chicken and put to the side to cool. Strain the soup and return to the stove. In the meantime add carrots and spring onion. Shred the meat off the chicken and add back to the soup. Cook the soup for a further 15 minutes.
Serve the soup up into bowls and top with fresh avocado, red onion, coriander, chili (optional) and a good squeeze of lime juice. Dunk your tortilla as you slurp up the taste of Mexico.