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
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
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.