The Lechasseurs' Recipes

Only the "keepers"

Mexican Chicken Soup

I've cooked this recipe for years now. I usually add an extra quart of water for more broth. I've been known to substitute pickled sliced banana peppers for the jalapeño peppers. Found this recipe at the St-Laurent library in Montréal, and later re-discovered this "new" book of Natural Foods at a garage sale in Ottawa.


1 2 1/2-pound broiler-fryer, cut up
1 onion, quartered
1 carrot, quartered
2 cloves garlic, crushed
1 1/2 quarts water
3 tablespoons vegetable oil
1 medium-sized onion, finely chopped
1 celery stalk, finely chopped
1 1-pound can whole tomatoes
2 cups cubed winter squash, such as butternut, acorn, or hubbard
1/4 cup brown rice
1 10-ounce package frozen peas
1 20-ounce can chickpeas, drained
2 teaspoons ground coriander
1/4 cup chopped parsley
1 teaspoon salt
1 4-ounce can jalapeño peppers, seeded and chopped


1. Put the chicken, onion, carrot, garlic, and water in a heavy kettle or Dutch oven. Bring to a boil, cover, and simmer for 45 minutes, or until the chicken is tender. Strain the broth and reserve. Cool until the chicken can handled. Remove and discard the skin and bones and cut the meat into bite-sized pieces.

2. Meanwhile, heat the oil in a heavy kettle and sauté the onion and celery until tender but not browned. Add the tomatoes with their juice, the reserved broth, squash, and rice. Bring to a boil, cover and simmer for 40 minutes, or until the rice is tender.

3. Add the peas, chickpeas, coriander, parsley, salt, jalapeño peppers, and chicken. Reheat.

Yield: Six servings.

The New York Times New Natural Foods Cookbook, Jean Hewitt, 1972, p.44.