Esther's Chicken Soup
Ingredients
- 2 teaspoons chicken bouillon ⓘ
- 12 carrots (Peeled and cut) ⓘ
- 3 garlic cloves (Minced) ⓘ
- 8 ounces tomato sauce ⓘ
- 14 bunch cilantro (Chopped) ⓘ
- 5 chicken breasts ⓘ
- 8 potatoes (Peeled & chopped into spoon size pieces) ⓘ
- 2 tablespoons cumin ⓘ
- 12 onion (Chopped) ⓘ
- 5 squash (Cut up in 1/4-inch pieces) ⓘ
- salt & pepper ⓘ
Instructions
- 1.
- Use a 10" soup pot and fill it half way with water.
- Turn on heat and bring to a boil as you add Chicken Bullion, Carrots, Garlic, Tomato Sauce, Cilantro, Onion and Cumin.
- Once your water starts to boil, add the Potatoes and Chicken.
- When the chicken is cooked, remove it, let cool a little and shred the chicken.
- (I use two forks to shred.)
- While you are shredding the chicken, you can add your squash.
- Once the chicken is shredded, return it to the pot.
- Check to make sure that your veggies are cooked.
- If they are done, turn off heat and serve your soup.
- 2.
- To add a bit of heat, you can add Cayenne Pepper or pepper flakes to your soup bowl.
- 3.
- I like to use chicken breast, but you can use a whole chicken or a cutup chicken.
Nutrition & Diet Analysis (per serving)
731
kcal
37% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).