Chicken Soup with Tomatillos, Garbanzos, and Cilantro
Updated: 2 hours ago
This is not a quick soup, but the extra time spent on the homemade broth is so worth it in the end! You start by cooking bone-in chicken breasts with aromatics to create a rich and flavorful base for the soup. To save time, you can skip this step and use store-bought chicken broth and cooked, shredded chicken. It will not have the same depth of flavor, but it will still be delicious. I like to serve this over some white rice with a few warm tortillas on the side.
I use a mix of veggies and herbs to make the broth. You will be straining it when it is done so there is no need to cut the veggies small. You can get creative here...have half an onion in the fridge? Throw it in! Maybe some green onions that are a little past their prime or a lonely leek lying around? Toss them in the pot! Browning the chicken breasts first will deepen the flavor of the stock...you can skip this step but it adds a little something extra! I prefer a higher "stuff to broth ratio" in this soup, but if you prefer it with more broth, feel free to add some store-bought broth towards the end of cooking if you need it. It's also useful for reheating leftovers.
The addition of chopped tomatillos adds a tart, bright, and citrusy flavor that I love! If you have never cooked with tomatillos, you need to remove the outer paper-like shell and give them a good rinse under warm water to remove the sticky film on the outside. Then they are ready to chop.
Chicken Soup with Tomatillos, Garbanzos, and Cilantro
Serves 6
Ingredients:
For the Chicken & Broth
3 bone in, skin on chicken breasts
salt and pepper
olive oil for browning
2 carrots - cut into thirds
2 celery stalks - cut into thirds
2 shallots, peeled and halved
3 garlic cloves - peeled and lightly smashed
a few thyme sprigs
3 bay leaves
6 cups water
For the Soup:
2 Tbsp olive oil
2 carrots - chopped
2 celery stocks - chopped
1 sweet onion - chopped
1 pound tomatillos, chopped
4 garlic cloves, minced
1 Tbsp Mexican oregano
1.5 tsp coriander
1 tsp cumin
reserved chicken broth
reserved shredded chicken
2 - 15 ounce cans of garbanzo beans, rinsed and drained
salt and pepper to taste
1 bunch cilantro - chopped
juice from a lemon or lime
Optional:
cooked white rice for serving
flour or corn tortillas for serving
extra store bought chicken stock to add if more is needed
Directions:
For the Chicken and Broth:
Pat the chicken breasts dry and generously season with salt and pepper. Heat a large Dutch Oven with a couple tablespoons of olive oil and brown the chicken breasts for a few minutes on both sides.
Add the remaining ingredients along with the water, and bring to a simmer. Cover and keep at a very gentle simmer with the lid cracked for about 25-30 minutes, or until chicken is cooked through. I like to use my meat thermometer to test it at about 20 minutes. The internal temp should reach 165 degrees.
Once the chicken is cooked, remove the chicken from the pot and set aside to cool. Once it is cool enough to handle, remove the skin and shred the chicken, discarding the skin and bones. When the broth is cool enough, pour it through a fine mesh sieve and discard the solids. Set the broth aside until ready to use.
For the Soup:
After straining your stock, wipe out the pot and add more olive oil. Sauté the carrots, celery, and onion with 2 teaspoons of salt (you will add more salt later if needed) for about 5 minutes.
Add the chopped tomatillos, garlic, and spices and sauté a few more minutes.
Add the reserved stock and simmer on low for about 20 - 30 minutes to soften the vegetables and let the tomatillos break down.
Add the reserved chicken and garbanzos to the pot and taste for seasoning...add salt and plenty of pepper to taste. You need more salt than you think!
If you prefer your soup with more broth, add a cup or 2 of store bought broth or water.
Turn off the heat and add the lemon juice and chopped cilantro. Serve over rice topped with more cilantro and tortillas on the side.
Comments