Caldo de Gallina (old hen soup)

Slow-Cooker Chicken Tortilla Soup

  • 2 lb [0.91 kg] boiled chicken quarters cut up, save broth from this
  • 1 teaspoon of oregano
  • 1 1/2 teaspoon of sea salt (or more, to taste)
  • 2 tablespoon of olive oil
  • 1 quart [1 lt] of water
  • 2 cloves of garlic , sliced
  • 1 quart [1 lt] of chicken bone broth
  • 1 cup of potatoes cut into small cubes
  • 1 celery stalk , sliced
  • 1 sprig of parsley , chopped

Than top it with chopped cilantro and a mixture of chopped onions, tomatoes and lime, and hot sauce.

  1. Remove skin, bone, and chop the chicken into spoon-sized pieces. Discard the excess fat and skin.  Season the chicken with oregano and 1/2 teaspoon of salt.
  2. Heat the oil in a pot over medium heat, add the chicken and brown. Pour in water and garlic and chicken broth and bring to a boil. Cook over medium heat until chicken or hen is very tender, add water when it becomes necessary to maintain the same level of liquid. Stir in the potatoes, celery.
  3.   Stir in parsley regularly to avoid excessive sticking.
  4. Once everything is cooked through.Taste and season with salt to taste.


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