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Authentic Central and South American Chicken Soup Recipe

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Ingredients

Adjust Servings:
1 broiler-fryer chicken (whole, cut up, skin removed, rinsed and dried)
1 chayote (peeled, cut in 4 quarters then each piece cut in half)
2 large white potatoes (peeled, cut in 4 quarters then each piece cut in half)
1 large yucca root (peeled, sliced into 1.5 in wide round pieces, then that piece cut in half)
1 plantain (do not peel, slice into 6 round even slices)
1/2 head green cabbage, quarted
1 - 2 carrot (peeled, cut into small diagnol slices)
2 whole yellow corn on the cob (each cut into 4 large round pieces)
1 celery, chopped
1/4 cup chopped green bell pepper
1/2 cup chopped onion
1/4 cup cilantro leaf
2 tablespoons knorr chicken bouillon (chicken flavor)
2 tablespoons knorr chicken bouillon (with tomato flavor)
cumin

Nutritional information

614.7
Calories
274 g
Calories From Fat
30.5 g
Total Fat
8.5 g
Saturated Fat
138.6 mg
Cholesterol
1477.1 mg
Sodium
47.5 g
Carbs
7.4 g
Dietary Fiber
13.8 g
Sugars
40.3 g
Protein
667g
Serving Size

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Authentic Central and South American Chicken Soup Recipe

Features:
    Cuisine:

      I have been eating this soup since I was a little kid. It is a staple recipe in hispanic third world countries. I especially enjoy it during cold winter months. It is usually served with rice and warn corn tortillas.

      • 65 min
      • Serves 5
      • Easy

      Ingredients

      Directions

      Share

      Sopa De Pollo (Central/South American Chicken Soup), I have been eating this soup since I was a little kid It is a staple recipe in hispanic third world countries I especially enjoy it during cold winter months It is usually served with rice and warn corn tortillas , This is Sancocho Delicious soup


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      Steps

      1
      Done

      On Medium High Heat in a Very Large Pot, Add Oil and Heat. Once Oil Is Heated, Add Bell Pepper, Onion and Celery. Saute For About 1 1/2 Minutes. Add Chicken Pieces and Brown For About 6-8 Minutes (raising the Heat to High Heat If Neccesary to Brown Chicken If Medium Heat Is Causing to Much Moisture to Build Up and not Enough Browning). Add 6 Cups of Water to the Pot.

      2
      Done

      Bring the Soup to a Quick Simmer and Then Add the Rest of the Veggies to Pot Except For the Cabbage (the Yucca Should Go at the Very Top of the Pot as It Has a Tendency to Stick to the Bottom of the Pot). If There Is not Enough Water to Cover the Veggies, This Is the Time to Add a Bit More Water. Once Veggies Are in the Pot, Season the Soup With Both of the Chicken Bullions, Cumin and Black Pepper to Flavor. Add Some Salt If Neccesary.

      3
      Done

      Carefully Add the Quartered Cabbage to the Pot, Being Careful to Try and Keep the Leaves Together. Place a Lid on the Pot and Cook on Medium High For About 20-25 Minutes or Atleast Until the Potatoes/Chayote Squash Are Tender. Add the Cilantro at the Last 10 Minutes of Cooking.

      4
      Done

      Serve With White Rice. the Plaintain Is Peeled When the Person Eats It. the Peel Helps Keep the Plantain from Getting All Mushy During the Cooking and It Gives the Soup a Different Apeal.

      Avatar Of Ivy Hoffman

      Ivy Hoffman

      Plant-based chef specializing in vibrant and nourishing vegan dishes.

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