Yucatan Chicken Soup October 12 2018
Try out this simple and zesty chicken soup adapted from Sunset Magazine. Made with our smoked sea salt, this delicious soup requires very little effort especially since you're using a rotisserie chicken that's already been cooked. Serves 4
2 Small Rotisserie chickens
1/2 celery stalk
1 quartered carrot
1 bay leaf
1/4 cup fresh lime juice
Smoked Sea Salt
1/2 cup chopped onion
1 1/2 cups diced zucchini and yellow corn kernels
1 1/3 cups of cooked rice
8 squash blossoms (optional)
Crumbled Cojita cheese and pepper
Step 1: Make stock; pull all the meat off the rotisserie chicken and dice enough to make 2 cups and set aside. Put bones and chicken carcass in a 6 quart pot and pour 9 quarts of water; enough to cover the bones.
Step 2: Add celery, carrots onion and a bay leaf. Bring to a boil, then reduce the heat and simmer with the lid loosely and partially covered. Simmer for 2 hours.
Step 3: Add lime juice and smoked sea salt to taste, chopped onion, zucchini and corn. Bring to simmer then add 2 cups of the diced reserved chicken. Simmer until vegetables just cooked, 1-2 minutes. Taste and season with smokey salt.
Step 4: Put 1/3 cooked rice into 4 bowls. Ladle soup over rice. Stem and half squash blossoms (if using) and add to bowl. Top with cojita cheese and fresh pepper.
Can Make ahead soup through step 3 up to 1 one day, cooked rice up to 2.