This Mexican Chicken Soup with a homemade bone broth is the most refreshing, energizing soup that is incredible during winter and summer months. It can be enjoyed as a hot comforting dinner or cold on a hot summer’s day. It’s a keeper year round!

Servings: 6

Prep time: 20 minutes

Cook time: 40 minutes

Total time: 1 hour

Ingredients:

• 4 cups Chicken Broth
• 2-3 cups Water
• 1 Leek, chopped
• 3 Celery Stalks, chopped
• 3 large Carrots, peeled and chopped
• 2 Bay Leaves
• 1 Lemongrass
• Parmesan Rind
• 1 tsp. Fine Sea Salt
• 4 Chicken Thighs, bone-in
• 1 Lemon
• Red Onion, finely diced
• 1 Avocado, finely diced
• 1 large Tomato, finely chopped
• Sour Cream, for serving
• Fresh Parsley, for garnishing

Instructions:

1. Combine the broth, water, chopped leek, celery, carrots, bay leaves, parmesan rind and salt in a large stockpot over medium high heat. Bring to a boil, then add the chicken thighs. Let simmer to poach the chicken for 15 minutes.
2. Remove the chicken using tongs or a slotted spoon. Remove the bones from the chicken thighs and add back into the stock. Let simmer for 15-20 more minutes, up to one hour over very LOW heat. Before serving, stir in the juice of one lemon or lime.
3. Slice the chicken into bitesized pieces.
4. To serve, add a generous serving of the finely diced red onions, tomatoes, avocado and chicken to a soup bowl. Spoon the broth over top.
5. Garnish with sour cream and freshly chopped parsley. Enjoy warm or cold!