2 pounds assorted small and medium potatoes, sliced thin
3 ears frozen corn, cut into 2 – 4 inch thick slices
1 cup frozen peas
1 cup chopped cilantro
1 avocado, diced
1/2 cup capers, drained
4 hard-cooked eggs, chopped
In large soup pot over high heat, combine chicken pieces, carrots, celery, onion,
bay leaf and water. Bring to a boil; reduce heat to low, add salt and simmer, partially
covered, for 45 minutes.
Remove chicken and carrots from pot with a slotted spoon; set aside.
Strain broth through a fine sieve; return strained broth to soup pot. Discard
onion, celery and bay leaf. Add sliced potatoes, bring broth to a boil, reduce heat
and simmer, partially covered, for 30 minutes.
While broth is simmering, shred chicken and discard bones.
Add corn, peas, cilantro and reserved chicken and carrots to soup pot; simmer
for additional 10 minutes.
Spoon soup into deep bowls. Garnish each with sprinkling of avocado dice, capers
and hard-cooked eggs.
Nutrition Information, Per Serving: 530 calories; 18 g fat; 4.5 g saturated
fat; 45 g carbohydrate
From the Cooking School at the Ocean Reef Club, Miami, FL
Recipe and photo credit (used with permission):
National Chicken Council