Cooking Instructions
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Step 1
In a large heavy pot, add Oil (1 tablespoon) over medium high heat. Place seasoned Whole Chicken (1) pieces skin side down and brown for a couple of minutes then flip over.
Step 2
After both sides are browned add Water (8 cup), and Onion (1), cover with lid and bring to a boil. Once boiling reduce the heat to a low boil for about 10 minutes.
Step 3
Now add Russet Potato (1), Zucchini (1), Green Beans (1 cup), Carrot (3), Roma Tomato (2), Salt and Pepper (to taste), and Dried Oregano (1/2 teaspoon), Allow to return to a low boil for an additional 10-15 minutes until chicken is fully cooked and carrots and potato are slightly soft.
Step 4
Turn off heat, and carefully remove onion and chicken pieces. Once the chicken is cooled enough, remove skin and bone from chicken. Place remaining chicken in a bowl and shred with 2 forks, then place back into the soup. If you have excess chicken just add what you want for the soup and save the remaining for another meal.
Step 5
Serve with White Rice (to taste) on the bottom and Lime Wedge (to taste) on the side. Or with tortillas for dipping into the soup.
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