Yucatan Chicken Soup

CATEGORY
dinner, lunch
CUISINE
Mexican

Yucatan Chicken Soup Recipe

Try out this simple and zesty chicken soup adapted from Sunset Magazine. Made with Old Salt Merchants' Extra Bold Smoked Salt. This delicious soup requires minimal effort given you're using a rotisserie chicken that's already been cooked. Dutch loves easy cooking!
PREP
5 mins
COOK
2 hours
TOTAL
2 hours 5 mins
YIELD
4 Servings
Print

Ingredients

  • 2 Small Rotisserie chickens
  • 1/2 celery stalk
  • 1 quartered carrot
  • 1/4 onion
  • 1 bay leaf
  • 1/4 cup fresh lime juice
  • 1/2 cup chopped onion
  • 1 1/2 cups diced zucchini and yellow corn kernels
  • 1 1/3 cups of cooked rice
  • 8 squash blossoms (optional)
  • Crumbled Cotija Cheese and pepper
  • Pinch of Old Salt Merchants Extra Bold Smoked Salt

Instructions

  1. Make stock; pull all the meat off the rotisserie chicken and dice. Set 2 cups of the meat aside. Put bones and chicken carcass in a 6-quart pot and pour 9 quarts of water; make sure there is enough water to cover the bones.
  2. Add celery, carrots, onions, and a bay leaf. Bring to a boil, then reduce heat and simmer with the lid partially covering the pot. Simmer for 2 hours. Once simmered, remove the carcass, celery, onions, and bay leaf from the broth.
  3. Then add the chopped onion, carrots, zucchini, and corn. Bring to a simmer, then add 2 cups of the diced chicken. Simmer until the vegetables are just cooked, 1-2 minutes. Add lime juice and Old Salt Merchants' Extra Bold Smoked Salt to taste.
  4. Put 1/3 of cooked rice into 4 bowls. Ladle soup over rice. Stem, halve and then add squash blossoms to the bowl (if using). Top with Cotija cheese and fresh pepper.

Keywords

soup, yucatan, chicken soup

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