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Music and Sazon with Pepe Mondragon

The Recipe of the Month

WRLL 1450 AM  |  August 2023

Chicken Soup

Chef José Mondragón


A chicken cut in pieces

• 1 leek, in pieces

• 3 carrots, peeled and chopped

• 3 sticks of celery, in pieces

• 2 sprigs of parsley

• 1 sprig of mint

• Salt to taste

• 250 grams of fresh cheese, crumbled

• 2 avocados, sliced

• 1 cup of Mexican salsa


Place the chicken and the next six ingredients, from the leek to the mint, in a pot. Cover with water, and bring to a boil over high heat, reduce heat, and cook over low heat until chicken is cooked through, about 30 minutes.

Remove chicken pieces, shred meat, and discard bones and skin. Strain the broth, reserve the potatoes and carrots and throw away the rest of the vegetables.

Return broth, chicken, potatoes and carrots to pot. Add cheese and avocado.

Serve in your favorite soup bowl and enjoy!

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