Bogotá-Style Chicken and Potato Soup
- 1 whole chicken, 4 to 5 pounds, cut into 8 pieces
- 3 carrots, peeled and cut into fourths
- 2 stalks celery, cut into chunks
- 1 large onion, cut into eighths
- 1 bay leaf
- 8 cups water
- 1 tablespoon salt
- 2 pounds assorted small and medium potatoes, sliced thin
- 3 ears frozen corn, cut into 2 to 4 inch thick slices
- 1 cup frozen peas
- 1 cup chopped cilantro
- 1 avocado, diced
- 1/2 cup capers, drained
- 4 hard-cooked eggs, chopped
- In large soup pot over high heat, combine chicken pieces, carrots, celery, onion, bay leaf and water. Bring to a boil; reduce heat to low, add salt and simmer, partially covered, for 45 minutes.
- Remove chicken and carrots from pot with a slotted spoon; set aside.
- Strain broth through a fine sieve; return strained broth to soup pot. Discard onion, celery and bay leaf. Add sliced potatoes, bring broth to a boil, reduce heat and simmer, partially covered, for 30 minutes.
- While broth is simmering, shred chicken and discard bones.
- Add corn, peas, cilantro and reserved chicken and carrots to soup pot; simmer for additional 10 minutes.
- Spoon soup into deep bowls. Garnish each with sprinkling of avocado dice, capers and hard-cooked eggs.
Nutrition Information, Per Serving: 530 calories; 18 g fat; 4.5 g saturated fat; 45 g carbohydrate
From the Cooking School at the Ocean Reef Club, Miami, FL
Recipe and photo used with permission from:
National Chicken Council
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