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Bogotá-Style Chicken and Potato Soup

Bogota-Style Chicken and Potato Soup

Ingredients

1 whole chicken, 4 – 5 pounds, cut into 8 pieces

3 carrots, peeled and cut into fourths

2 stalks celery, cut into chunks

1 large onion, cut into eighths

1 bay leaf

8 cups water

1 tablespoon salt

2 pounds assorted small and mediumpotatoes, 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



Instructions

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.

Serves 6.

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 photograph courtesy of the National Chicken Council.


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