Description
A warm and comforting blend of tender chicken, vibrant vegetables, and rich flavors—perfect for chilly evenings.
Ingredients
Scale
- 2–3 lbs bone-in, skin-on chicken pieces (drumsticks and thighs work best)
- 8–10 cups water
- 1/2 medium white onion
- 3 garlic cloves, peeled
- 1 tablespoon salt, plus more to taste
- 1–2 tablespoons chicken bouillon (such as Knorr)
- 2 Roma tomatoes, quartered
- 1/4 medium white onion
- 1 garlic clove
- 1/4 cup water
- 1 tablespoon vegetable oil
- 1/2 cup small shell pasta (conchas) or elbow macaroni
- 2 ears sweet corn, cut into 2-inch rounds
- 2 large carrots, peeled and thickly sliced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and cut into large chunks
- 1/2 bunch fresh cilantro, roughly chopped
Instructions
- Start by placing the chicken, half of the onion, garlic cloves, water, and salt into a large soup pot.
- Bring the pot to a vigorous boil over medium-high heat.
- Once boiling, turn the heat down low, partially covering the pot and allowing it to simmer for approximately 30 minutes.
- While the chicken cooks, prepare the tomato blend by tossing the Roma tomatoes, a quarter onion, a garlic clove, and a quarter cup of water into the blender, mixing until smooth.
- Heat your vegetable oil in a small skillet over medium heat.
- Add the pasta and toast it, stirring frequently, until it turns golden, about 2–3 minutes.
- Pour the blended tomato mixture into the skillet with the toasted pasta and cook for another two minutes.
- Remove the boiled onion and garlic from the broth.
- Introduce the tomato and pasta mixture back into the soup, followed by the chicken bouillon.
- Toss in the corn, carrots, and celery, and let it simmer for about 10 minutes.
- Stir in the potatoes and continue simmering for an additional 10–15 minutes, or until the potatoes are fork-tender and the pasta is fully cooked.
- Remove the pot from the heat and fold in the chopped cilantro.
- Serve piping hot, ensuring each bowl has a piece of chicken, vegetables, and broth.
Notes
For a vegetarian version, substitute vegetable broth and omit the chicken. Additional spices like cumin or smoked paprika can enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg