Name: Chicken Pasta Soup
Prep time: 80 min
Cook time: 60 min
Yield: 4
Cuisine: Mexicana
Ingredients: 8 cups water; 1 chicken breast, with skin and bone; 1 tablespoon fresh cilantro; 1 leaf bay; 1 sprig celery, in pieces; 1/2 onions; 1 head garlic; 1 tablespoon salt; 4 tablespoons vegetable oil; 200 grams fideo pasta, look for vegetable or whole grain pasta options; 1 cup broccoli, cut into florets; 1 cup chayote, cut into cubes; 1 cup pumpkin, cut into cubes; avocado, for garnish

Preparation

20 mins

Low

Heat water in a pot and cook the chicken breast with cilantro, bay leaf, celery, onion, and garlic until the chicken is cooked. Season with salt, strain the chicken broth, and set aside. Shred the chicken breast. In a pot over medium heat, heat the oil and fry the noodles until they change slightly in color, add the broth, the shredded chicken, broccoli, chayotes, and zucchini, cook for 10 more minutes or until the noodles are soft and the vegetables are cooked.