Colombian Chicken Soup

Rich and elemental, this stew-like soup is similar to the rustic sancochos found in home-style Latin American restaurants.

  • Servings: 6
Colombian Chicken Soup

Source: Martha Stewart Living, January


  • 1 whole chicken (about 4 pounds), cut into pieces (including back)
  • 8 cups water
  • Coarse salt and freshly ground pepper
  • 2 medium white onions, thinly sliced
  • 4 garlic cloves, smashed
  • 6 canned whole peeled tomatoes, finely chopped (1 cup)
  • 1/2 bunch fresh cilantro (2 cups packed)
  • 1 serrano chile, thinly sliced (optional)
  • 4 medium carrots, sliced 1/2 inch thick
  • 1 medium yuca (8 ounces), peeled and cut into 1-inch pieces


  1. 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.

  2. Remove breast; cover to keep warm. Add carrots and yuca. Simmer, partially covered, until carrots and yuca are tender, about 40 minutes.

  3. Remove remaining chicken; discard back, wings, and cilantro. Skim fat. Season with salt and pepper.

  4. Serve chicken on the side, or remove meat from bones, cut into bite-size pieces, and stir into soup.


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