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Colombian Chicken Soup

Rich and elemental, this stew-like soup is similar to the rustic sancochos found in home-style Latin American restaurants. Traditionally, the chicken is cooked in the soup and then taken out and served on the side. For authentic accompaniments, try white rice cooked in chicken stock and a basic green salad with Russian dressing.

  • Servings: 6

Source: Martha Stewart Living, January 2010


  • 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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