Chicken Soup
8 servings
40 minutes
Latin American chicken soup is a cozy dish filled with rich aromas and warming depth of flavor. Its roots lie in home cooking traditions where simple yet carefully selected ingredients matter. The rich broth simmered with vegetables and spices for several hours gains a special velvety texture. Tender chicken meat, potatoes, and noodles create a hearty base. A light spiciness from chili and the freshness of lime make the taste dynamic, while cilantro and green onion add a fresh note. An egg adds extra softness to the texture. This soup is perfect for a family dinner or as a warming lunch on a cool day, filling the home with aromas of care and comfort.
1
In a large pot, place the chicken (without entrails), coarsely chopped vegetables — leek, celery, carrot, minced ginger, and a head of garlic cut in half. Pour in 4.5 liters of water, and after it boils, simmer the broth for three and a half hours — it should be rich.
- Chicken: 3 kg
- Leek: 2 stems
- Celery stalk: 900 g
- Carrot: 2 pieces
- Garlic: 1 head
- Ginger root: 15 g
2
Remove the chicken and vegetables from the finished broth, strain it through a sieve into another pot, and cook the potatoes (peeled, medium-sized, to be cooked whole) in it.
- Potato: 600 g
3
Remove the skin from the chicken, cut the meat off the bones, and divide it into at least eight pieces - according to the number of servings.
- Chicken: 3 kg
4
Bring the broth to a boil again and cook the pasta al dente for about ten minutes. Place chicken meat in the pot, heat it up, season with salt and pepper, and serve in bowls adding half a boiled egg, diced potato, a quarter of lime, cilantro, green onion, and chili to each.
- Egg noodles: 180 g
- Chicken: 3 kg
- Coarse salt: to taste
- Ground black pepper: to taste
- Chicken egg: 4 pieces
- Lime: 2 pieces
- Chopped cilantro (coriander): 2 tablespoons
- Green onions: 4 stems
- Chili pepper: 1 piece