Mexican Chicken Soup

A quick soup recipe found in “Mat for Travle” (Food for Busy People) published by Hjemmets Kokebokklubb in 1982Mexican Chicken Soup

4 servings
Preparation without cooking broth: 15 min.
Cooking time: about 20 min.
Can be frozen.

2 carrots
2 leeks
2 celery
1 -2 tablespoon butter or fat from the broth
1-1 1/2 liter of sieved broth
4 peeled tomatoes (fresh or canned)
2 tablespoons finely chopped parsley
3 dl [0,6 pt] deep-frozen corn
3 dl [0,6 pt] boiled chicken meat
Salt, pepper powder
50 g [1,75 oz] salted peanuts (optional)


[1] Clean carrots, leeks and celery and cut into small pieces. Fry the vegetables soft but not brown in butter or chicken grease.

[3] Add the broth, the tomatoes cut into pieces and the parsley. Bring to a boil and allow the soup to boil for about 15 min. Place the lid only halfway on the saucepan while the soup boils.

[4] Cut the chicken meat into strips and add them and the deep-frozen corn. Reheat the soup and taste it with salt and paprika powder. Crush the peanuts in a mortar and serve them in a separate bowl, so everyone can sprinkle a little over their soup to taste.

Serve French white bread as an accessory.