Best 4 Abuelos Chicken Soup Recipes

ABUELO'S CHICKEN SOUP

Steps:

• In large Dutch oven, sauté onions in butter till translucent.
• Add next seven ingredients and continue cooking for 3 minutes.
• Add broth and pulled chicken to sautéed vegetables and simmer an additional 7 minutes.
• When soup is ready to serve, add avocados before serving.

GREEK AVGOLEMONO CHICKEN SOUP

Steps:

• Rinse the chicken and remove any organs that may be inside. Place in a pot large enough for the chicken to move around, but not too much room or the broth will be watery. Add the chicken neck if that is included with your chicken. Fill with enough water to cover by about 1 inch. Cover and bring to a boil. When boiling, reduce heat to low and simmer for 45 minutes to 1 hour, skimming the fat from the top as it collects.
• When the chicken is done, the meat should pull from the bones easily. Transfer the bird to a large bowl and set aside to cool. Add the rice, and season the broth with salt and pepper. Simmer over low heat for 20 more minutes, or until rice is tender.
• Whisk the eggs with the lemon juice in a bowl. When the rice is done, turn off the heat. Whisk one ladle full of hot broth into the eggs slowly so the eggs do not curdle. Gradually whisk in more broth until the egg mixture is heated. Then pour the egg mixture back into the pot, whisking briskly. The result should be a creamy, cloudy looking soup. You may season with additional salt, pepper or lemon juice at this point.
• You may add pieces of chicken to the soup before serving or serve soup with salted chicken on the side.

ABUELO'S CILANTRO LIME SOUP

Steps:

• For Chicken :.
• Remove skin and wings from chicken; cover with water and add chicken base.
• Cook chicken over medium heat for approximately 1-1/2 hours.
• Remove chicken and let cool; bone chicken and chop meat into small pieces.
• Reserve broth.
• While the chicken is cooling, start the soup:.
• Place canola oil in pan and heat.
• Add onion, tomato, garlic, oregano, chili powder, salt and chilies and sauté until onions are translucent.
• Add corn, chicken, reserved broth, additional chicken base and hominy.
• Bring to a boil and cook for 15 minutes.
• Add lime juice and remove from heat.
• Add chopped cilantro.
• Serve hot.

ABUELA'S CHICKEN

Steps:

• Marinate the chicken for approximately 10 minutes in a bowl containing the green peppers, oregano, garlic, black pepper, olives, celery, parsley, coriander, and thyme.
• In an iron pot, heat 3 tablespoons of oil, reserving 2 tablespoons for later use. Add sugar to heated oil and quickly stir. When sugar turns dark brown, add the chicken (without the vegetables), being careful with splattering oil. Stir, cover and let simmer at medium heat for 10 minutes, adding tablespoonfuls of water regularly to prevent it from burning. Add the vegetables. Add tomato paste and stir to combine. Add remaining water and bring to a boil. Add salt to taste.
• Add the rice and stir often to avoid excessive sticking. Once all the water has evaporated, cover with a tight-fitting lid and simmer over very low heat. Wait 15 minutes, uncover and stir, before adding remaining oil. Cover and wait another 5 minutes. Taste rice for doneness; it should be firm but tender inside. If necessary, cover and leave another 5 minutes over very low heat.