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Rosa's Mexican Soup Recipe

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This recipe for Rosa's Mexican Soup, by , is from The Cesena Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Patty Soffel

Category:
Category:

Ingredients:  
Ingredients:  
1 bunch cilantro
1 tomato
1 zucchini
1 large onion
1 jalapeno
Chicken Boneless (as many pieces as you want)
Chicken bullion or “Better and bullion”
Noodles

Directions:
Directions:
Place your chicken in a large pan and add enough water to cover the chicken plus 1 inch higher than the chicken. Add plenty of salt and water bring to a boil and add bullion if you would like. If you add the bullion don’t salt the water. In a medium saucepan place your whole tomato, quartered onion, de-seed the jalapeno, zucchini that has been cut into 4 pieces. Bring all the vegetables to a boil and cook for about 15 minutes. In a shallow frying pan brown the noodles in a little oil.
Place the vegetables and as much of the juice into a blender as will fit and blend. You may use a food processor. Pour entire contents of the blender into the chicken broth add chicken, noodles, and cilantro. Simmer on the stove for more flavor.

Personal Notes:
Personal Notes:
Nick Soffel loved when Rosa made this soup for us. I loved that it had vegetables in it and he couldn't taste them.

 

 

 

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