Chicken Soup Verde Recipes

Steps:

• Place chicken breasts in a slow cooker; cook on Low until no longer pink in the center and the juices run clear, about 4 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Shred chicken in a large pot; add cumin, black pepper, adobo seasoning, and lime juice and mix well.
• Place tomatillos and serrano peppers in a clear microwave-safe bag. Seal bag and pierce a few times with a knife to vent. Microwave until soft, 4 to 5 minutes.
• Put softened tomatillos, serrano peppers, onion, garlic, cilantro, and salt in a blender and blend until salsa verde is smooth.
• Mix chicken stock and hominy with shredded chicken in the large pot. Add half of the salsa verde to the shredded chicken.
• Simmer over medium heat until flavors are well-mixed, about 30 minutes.

Steps:

• Bring broth and wine to boil in heavy large saucepan over medium-high heat. Add chicken, asparagus and peas. Reduce heat and simmer until chicken is almost cooked through and vegetables are crisp-tender, about 3 minutes. Add green onions and marjoram. Simmer until chicken is cooked through and flavors blend, about 2 minutes longer. Mix 1/4 cup Parmesan into soup; season with salt and pepper. Ladle soup into bowls. Serve, passing remaining 1/2 cup Parmesan.

Steps:

• In a fairly shallow soup pot, place chicken, water, 1 onion, halved, 2 cloves garlic, halved, and salt and pepper.
• Bring to a boil and simmer 1-2 hours until chicken is very tender and falling off bones.
• Remove chicken, and allow to cool enough to handle.
• Strain stock, and discard veggies, reserving the stock in the same pot.
• When chicken is cool enough to handle, shred chicken, by pulling it apart, discarding skin and bones.
• Add meat to soup pot.
• Add remaining ingredients and simmer, uncovered, 1 hour, or until desired thickness of sauce is achieved.
• Serve in burritos with rice, beans, cheese, sour cream and guacamole.