See more
Community Recipe
from [annette1]
Mexican Chicken Soup

Mexican Chicken Soup

You can hardly find a 3-3 1/2 lb. chicken any more so go with what you can find.If you double the recipe, don't double the bouillon granules as it might make it too salty. Taste to test. I usually add more zucchini. I also use canned chopped tomatoes, and sometimes add more than 1 can.

  • Yield: 6 servings ( Serving Size: 1 cup )


  • 1 3-3 1/2 lb. chicken
  • 6 quart(s) water
  • 3 stalk(s) celery, in pieces
  • 1 medium onion, sliced
  • 1 teaspoon(s) salt
  • 1/3 teaspoon(s) pepper
  • 2 1/2 tablespoon(s) instant chicken bouillon granules
  • 3 medium carrots, sliced
  • 1 medium onion, chopped
  • 1 16 oz can tomatoes, undrained & chopped
  • 1 small zucchini, chopped
  • 1 cup(s) English peas, frozen


Combine first 6 ingredients in a Dutch oven; bring to boil. Cover, reduce heat, simmer 1 hr. or until tender. Remove chicken from broth; let cool. Bone & cut into bite-size pieces. Strain broth, discarding veges. Return broth to Dutch oven; add bouillon granules, carrots, chopped onion, and tomatoes. Cover & simmer 30 min. Add chicken, zucchini, and peas; cover and simmer an additional 10-15 min.

Go to full version of

Mexican Chicken Soup recipe