Ají de Gallina
Description
The soup is simple and quick to prepare. Place chicken breasts, onion, carrot, and 2 garlic cloves into a large pot, pour in 2 liters of water, and slowly bring to a boil over medium heat. Skim off the foam, reduce the heat to medium-low, and simmer until the chicken is tender, about 30 minutes. Transfer the chicken to a plate and let it cool. Strain the broth. Pour condensed milk and 1/2 cup of chicken broth into a blender. Add bread cubes and blend until smooth. Add Parmesan cheese and walnuts; blend into a smooth puree. Shred the cooled chicken and discard the bones. Heat vegetable oil in a large pot over medium heat. Add chopped garlic and minced onion, and cook until the onion softens and becomes translucent, about 5 minutes. Add the shredded chicken and ají amarillo. Pour in the puree and cook, stirring frequently. Add more chicken broth if needed to prevent the mixture from becoming too thick. Season with turmeric and simmer for another 5 minutes. Serve garnished with egg slices and sprinkled with olives. Ladle into bowls and serve.