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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.

  • 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.

Reviews (2)

  • maurainelle 28 Oct, 2012

    I love this recipe! Have been making it ever since I first saw it in the magazine. It's easy comfort food with a twist.

  • MaryDGinHP 28 May, 2012

    Loved it with the following modifications;

    Used 2 teaspoons chicken base
    Used 3 1/2 pounds of left over chicken parts
    Added 1/2 pound of thighs
    Entire can of the tomatoes-only two extra but what are you going to do with two left over tomatoes?
    5 smashed garlic cloves
    2 peppers

    Would recommend tying cilantro with twine to make it easier to remove it.


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