Mexican Chicken Soup Recipe

• 1 whole chicken
• 1 onion, quartered
• 1 carrot, quartered
• 2 garlic cloves
• 1 1/2 quart. water
• 3 tbsp. oil
• 1 onion, minced
• 1 celery stalk, minced
• 1 pound can tomatoes with juice
• 2 c. cubed squash
• 1/4 c. brown rice
• 2 teaspoon grnd coriander
• 1/4 c. minced parsley
• 1 teaspoon salt
• Jalapeno peppers

1. Bring first 5 ingredients to boil in a heavy pot.
2. Simmer 45 min.
3. Cold.
4. Remove skin and bones; cut meat into small pcs, strain and reserve broth.
5. Saute/fry onion and celery in oil till tender but not browned.
6. Add in tomatoes, squash and rice to onion and celery.
7. Add in reserved broth.
8. Boil; simmer 40 min.
9. Add in last 4 ingredients.
10. Add in chicken.
11. Heat through.
12. This soup gets better with age!

chicken, onion, carrot, garlic, water, oil, onion, celery stalk, tomatoes, brown rice, grnd coriander, parsley, salt, peppers

Taken from cookeatshare.com/recipes/mexican-chicken-soup-35782 (may not work)