Montez Chicken Soup- soup for rainy weather...

October 29, 2012

When I was kid I would love to stay home sick for that meant my grandmother would watch me and she made the best comfort food. Her cooking is legionary in my family and though she has been gone for quite sometime my entire family is very connected through her cooking. Today, her chicken soup is the perfect dish for a (very) rainy day.


  • 6 to 8 chicken drumsticks
  • 6 to 8 cups of water
  • 1 cup of chicken Broth
  • 6 carrots
  • 1 white onion
  • 1 red onion
  • 2 lemons or limes
  • 2 tablespoons tomatoe sauce
  • 1 cup of frozen corn (I use Trader Joe’s frozen organic corn)
  • 3 teaspoons of cumin
  • salt & pepper
  • cilantro or oregano, I tend to use what I have in the fridge or in the spice drawer
Boil chicken with water and chicken broth. The chicken broth helps for it adds a bit more flavor to the chicken. I tend to keep frozen or a container of broth for added flavor to soups. Cut up carrots and cut onion in half, I tend to leave onion in the soup afetr soup has been cooked to keep the flavor. Add tomato sauce and cumin , salt and pepper. Keep chicken in a medium simmer for a half hour, keep at a simmer for another half hour then add corn and cook for an additional 30 minutes at a low simmer. When chicken is cooked serve with chop red onion and a wedge of lemon juice. I tend to add sliced avocado and homemade Spanish rice. Delish!
How I cook my Spanish Rice
Saute jasmine rice with 2 tablespoons of olive oil and chop garlic and onion. When rice is a light brown add a 3/4 cup of tomato sauce, let the tomato sauce sit for about 1 minute then add chicken broth. Try to not add too much broth for rice can get too soggy, broth can be added as rice starts to cook. Cooking authentic Spanish rice is a bit of an art, always keep an eye on it and keep it cover while cooking. All liquid will be gone when done and rice will be bright and fluffy.
Photo, Donna Ladd