Colombian Chicken Soup

7 Ratings
  • 5 0
  • 4 3
  • 3 3
  • 2 1
  • 1 0

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.

Martha Stewart Living, January 2010

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Recipe Summary

Servings:
6
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Ingredients

Directions

  • 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.

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  • 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.

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Reviews (2)

7 Ratings
  • 5 0
  • 4 3
  • 3 3
  • 2 1
  • 1 0
Martha Stewart Member
10/28/2012
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.
Martha Stewart Member
05/28/2012
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. Enjoy!
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