Bogotá-Style Chicken and Potato Soup

National Chicken Council
  • Yield: 6 servings
  • Prep: 25 mins
  • Cook: 85 mins


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


  1. 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.
  2. 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.
  3. Add corn, peas, cilantro and reserved chicken and carrots to soup pot; simmer for additional 10 minutes.
  4. 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%