Bogotá-Style Chicken and Potato Soup
National Chicken Council
- Yield: 6 servings
- Prep: 25 mins
- Cook: 85 mins
Ingredients
- 1-- whole chicken, 4 to 5 pounds, cut into 8 pieces
- 3-- carrots, peeled and cut into fourths
- 2stalks celery, cut into chunks
- 1large onion, cut into eighths
- 1-- bay leaf
- 8cups water
- 1tablespoon salt
- 2pounds assorted small and medium potatoes, sliced thin
- 3-- ears frozen corn, cut 2- to 4-inch thick slices
- 1cup frozen peas
- 1cup chopped cilantro
- 1-- avocado, diced
- 1/2cup capers, drained
- 4-- hard-cooked eggs, chopped
Instructions
- 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.
From the Cooking School at the Ocean Reef Club, Miami, Fla.
Nutritional Info *per serving
- Calories 580
- Glycemic Load 26.45
- Fat 22g
- Saturated Fat 6g
- Polyunsaturated Fat 4.5g
- Monounsaturated Fat 9g
- Cholesterol 210mg
- Sodium 1710mg
- Potassium 1590mg
- Carbohydrate 59g
- Fiber 10g
- Sugars 6g
- Protein 40g
- Trans Fat 0g
- Vitamin A 130%
- Vitamin C 50%
- Calcium 10%
- Iron 25%
