This roasted chicken and soup recipe is good for cold days, good days, bad days, sad days, happy days, and any other days you can think of!
What's so great about this recipe is that you can really make it your own. Don't like squash? Don't add any. Want more carrots and less potato? Do it! Want to go vegetarian? Make the soup only without the chicken spices. Anything goes here.
From my mother and me...Enjoy!
*Heat a 6qt pot on low. When heated, add the celery and tomato and stir until soft (Don't let the tomato dry out!). Add the onions and garlic and mash everything with a spoon. It doesn't have to be perfect! Just mash it roughly.
Add the broth and scrape any of the vegetables from the bottom of the pan, so it gets incorporated in the soup. Raise the heat to medium-high and add water. About 3 quarts so the water line is halfway. **Add some salt, pepper, garlic salt with parsley, and Knorr Chicken Flavor Granulated Bouillon to taste (Don't go overboard; it's better to add more later than to end up with salty soup). Add the washed chicken whole without the innards. Trust me on this one. ;)
***Add the whole habanero chile (for mild soup), then cover the chicken, and let it boil for about 30 minutes.
****Take this waiting time to cut the carrot, squash, potatoes, and chayote into about 1 inch pieces. Leave soaked in water so they don't get brown.
Take out a roasting pan, and place it on the counter right next to the pot of soup. Don't do anything to it! Just take one out so it's ready for the chicken. Preheat the oven to 375 degrees right before taking out the chicken.
After the 30 minutes are over, take out the chicken carefully! I use a serving fork to hold the chicken on both ends.
*****Place the chicken on the roasting pan and season it with salt, pepper (very, very, lightly), Chef Merito Chicken Seasoning (generous), garlic salt with parsley (lightly), and cayenne pepper flakes or powder (as much as you can handle!). Stick it in the oven.
While the chicken is roasting, turn back to the soup. Take out the excess fat with a spoon, and then taste the soup. If it needs more salt add more or add more Knorr. Add the chicken innards (if you want them). Add all the vegetables except for the spinach.
About 10-15 minutes later, check to see if the vegetables are tender. If so, turn off the heat and add the spinach by breaking it into pieces with your hands (otherwise it's really long). Add the cilantro and the oregano. You're done with the soup!
Don't forget to check the chicken after this. It will take about 30-45 minutes for the chicken to roast (depending on its size). Once the skin is crispy to the touch you know it's done.
|Serving Size: 1 Serving (690g)|
|Recipe Makes: 4|
|Calories from Fat: 320 (49%)|
|Amt Per Serving||% DV|
|Total Fat 35.5g||47 %|
|Saturated Fat 10.1g||50 %|
|Monounsaturated Fat 14.4g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 172.5mg||53 %|
|Sodium 665.4mg||23 %|
|Potassium 1805.4mg||48 %|
|Total Carbohydrate 33g||10 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 25.7g|
|Protein 49.9g||71 %|
Powered by: USDA Nutrition Database
Calories per serving: 649