This rich stew-like soup is similar to the rustic sancochos found in home-style Latin American restaurants. Traditionally, the chicken is cooked in the soup, removed, and served on the side. For authentic accompaniments, try white rice cooked in chicken stock and a simple green salad with Russian dressing.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 10
Steps:
- Bring chicken, water, and 1 tablespoon salt to a boil in a large stockpot. Skim foam. Add onions, garlic, tomatoes, cilantro, and chile. Return to a boil. Reduce heat. Simmer, partially covered, for 30 minutes.
- Remove breast; cover to keep warm. Add carrots and yuca. Simmer, partially covered, until carrots and yuca are tender, about 40 minutes.
- Remove remaining chicken; discard back, wings, and cilantro. Skim fat. Season with salt and pepper.
- Serve chicken on the side, or remove meat from bones, cut into bite-size pieces, and stir into soup.
Nutrition Facts : Calories 433 g, Cholesterol 117 g, Fiber 3 g, Protein 39 g, SaturatedFat 5 g, Sodium 782 g
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Maddy Maddy
m.m@hotmail.comThis soup was a hit with my family! The chicken was tender and the broth was flavorful. I added a little bit of extra cumin and chili powder to give it a bit of a kick. I will definitely be making this again!
Jaydenn Albert
a.j88@hotmail.comThis soup was easy to make and so flavorful! I used rotisserie chicken to save time, and it turned out great. The broth is light and flavorful, and the vegetables are cooked to perfection. I added a little bit of chopped cilantro at the end, which re
Raaxa Ruun
ruun.r26@yahoo.comThis soup was absolutely delicious! I followed the recipe exactly and it turned out perfectly. The chicken was tender and flavorful, and the broth was rich and savory. I loved the addition of the potatoes and carrots, which added a nice heartiness to