Brothy Mexican Chicken Soup (with Homemade Bone Broth)
- Total time
- 60 min
- Serves
- 6
Ingredients
- 4 cup Chicken Broth
- 2-3 cups Water
- 1 Leek (chopped)
- 3 Celery Stalks (chopped)
- 3 large Carrots (peeled and chopped)
- 2 Bay Leaves
- 1 Lemongrass
- Parmesan Rind
- 1 tsp. Fine Sea Salt
- 4 Chicken Thighs (bone-in)
- 1 Lemon
- Red Onion (finely diced)
- 1 Avocado (finely diced)
- 1 large Tomato (finely chopped)
- Sour Cream (for serving)
- Fresh Parsley (for garnishing)
Steps
- 1
Combine the broth, water, chopped leek, celery, carrots, bay leaves, parmesan rind, and salt in a large stockpot over medium high heat. Bring to a boil, then add the chicken thighs. Let simmer to poach to the chicken 15 minutes.
- 2
Remove the chicken using tongs or a slotted spoon. Remove the bones from the chicken thighs and add back into the stock. Let simmer 15-20 more minutes, up to 1 hour over very LOW heat. Before serving, stir in the juice of 1 lemon or lime.
- 3
Slice the chicken into bite-sized pieces.
- 4
To serve, add a generous serving of the finely diced red onions, tomatoes, avocado, and chicken to a soup bowl. Spoon the broth over top.
- 5
Garnish with sour cream and freshly chopped parsley. Enjoy warm or cold!
Source: abrightmoment.com·Own this recipe or photo? Request removal