An absolutely WONDERFUL soup!
Step: 1
Put chicken, onion, and garlic in a large stockpot with enough water to cover; bring to a boil. Cook until the chicken is no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Drain and reserve liquid. Set chicken aside to cool. Remove and discard bones from chicken. Chop the chicken meat.
Step: 2
Put tomatoes in a large stockpot with enough water to just cover; add carrots, potatoes, zucchinis, yellow squash, green bell pepper, yellow bell pepper, red bell pepper, and chayote squash. Bring the water to a boil, reduce heat to medium-low, and cook until the vegetables are tender, about 30 minutes.
Step: 3
Pour reserved chicken stock into the pot. Stir chopped chicken, cilantro, and tomato bouillon into the liquid. Bring the mixture to a simmer and cook another 15 to 20 minutes.
Per Serving: 275 calories; protein 10.8g; carbohydrates 20g; fat 17.3g; cholesterol 32.2mg; sodium 64mg.
The word “stew” can process to both a food and a cooking method. Stewing involves slowly cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, but it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being processing menu all of it , and the liquid all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.
Stew has a perception for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s comfort factor goes way beyond preserving you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.