How to make it

  • In a large nonreactive soup kettle bring the stock, mint, allspice, peppercorns, cinnamon, cloves, cumin, garlic and onions to a boil.
  • Reduce heat and simmer 20 minutes.
  • Add chicken breasts, cilantro, whole chile pepper and the cut lemons then continue to simmer until the chicken is cooked approximately 15 minutes.
  • Remove chicken and let cool.
  • Skim soup and strain into a clean kettle.
  • Return soup to the heat and continue cooking over low heat.
  • When chicken is cool remove the skin and bones and shred.
  • Add shredded chicken and chopped tomato to the soup and bring to a boil.
  • Add salt then pour soup in a warm tureen and float the lemon slices on top.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes