Name: Easy Salvadoran Chicken Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 3 medium size potatoes.; 2.5 pounds of in bone chicken ( chicken thighs, or similar).; 7 cups of water.; 3 medium size carrots.; 2 cups of fresh spinach.; 1 large tomato.; 1/4 of a white onion; 2 garlic gloves.; 2 Tbsps. of chicken bullion.; 3 tsps. of salt.; 1 Tbsp. of dried oregano.; 1 tsp. of black pepper.; 2 tsps. of dried mint.; 1 celery stick.; 1 can of baby corn.; 1 calabaza squash, or zucchini.

This is a super easy and nutritious soup. Ideal when the weather is cold, or when you need extra hydration. Once you have gather all the ingredients, you will only need to add them to the pot in different stages depending on the consistency of the ingredients.

What is Salvadoran Chicken Soup

This is soup that has a myriad of healthy vegetables, full of flavor, and recommended to hydrate. We usually make it over the weekends, and also if any of us gets a cold.

Simple ingredients

Chicken tights, or breasts

Potatoes

Celery

Spinach

Carrots

Tomato

Calabaza squash, or zuccini

Baby corn

Cilantro (optional)

Salt and pepper to taste

Rice (optional)

Chicken bullion, or chicken stock.

How to make Salvadoran Chicken Soup (step by step)

Place a medium size pot on a medium heat and add chicken and water together.
Add salt, pepper, oregano, mint, garlic and let it boil for five minutes.
Add potatoes, carrots, tomato, celery, onion and chicken bullion.
In a medium heat, let it boil for 20 mins.
Add calabaza squash or zucchini, baby corn, and spinach.
Let it boil over medium heat for another five minutes until potatoes and carrots are soft.
Serve hot and enjoy!

How to serve

Serve hot with tortillas, or with rice as a side. Some options are to take the chicken piece out of the soup, and fry it and serve it to the side of the veggies soup. Either way, its hearty and delicious.

How to store

Store in the fridge for about 4-5 days. Reheat portions in the microwave, or all at once on the stovetop using a pot. Do not freeze with vegetables in it. If you want to keep the stock, then remove all veggies, and freeze up to three months.

Easy Salvadoran Chicken Soup

Author: Patricia Densley Cooking Method:Simmering Cuisine:Salvadoran Courses:Dinner Recipe Keys: C Chicken soup S Salvadoransoup

Difficulty:BeginnerPrep time: 20 minutesCook time: 30 minutesTotal time: 50 minutesServings:6 servings Best Season:Suitable throughout the year

Description

Easy and nutritious chicken soup. A mix of vegetables, chicken, and rice.

Ingredients

3 medium size potatoes.
2.5 pounds of in bone chicken ( chicken thighs, or similar).
7 cups of water.
3 medium size carrots.
2 cups of fresh spinach.
1 large tomato.
1/4 of a white onion
2 garlic gloves.
2 Tbsps. of chicken bullion.
3 tsps. of salt.
1 Tbsp. of dried oregano.
1 tsp. of black pepper.
2 tsps. of dried mint.
1 celery stick.
1 can of baby corn.
1 calabaza squash, or zucchini.

Instructions

Place a medium size pot on a medium heat and add chicken and water together.
Add salt, pepper, oregano, mint, garlic and let it boil for five minutes.
Add potatoes, carrots, tomato, celery, onion and chicken bullion.
In a medium heat, let it boil for 20 mins.
Add calabaza squash or zucchini, baby corn, and spinach.
Let it boil over medium heat for another five minutes until potatoes and carrots are soft.
Serve hot and enjoy!

Video

Notes

You can substitute the water and the chicken bullion for chicken stock.
You can add uncooked white rice when you add add the potatoes.
You can omit the spinach if you don’t like it. You can switch it for broccoli in the same step.

Keywords:Chickensoup, Salvadoran soup, dinner

Simple Salvadoran Chicken Soup