Latin Chicken Soup
Description
The soup is easy and quick to prepare. The Latin soup turns out not transparent, but rich and hearty, because part of the potatoes is mashed in the broth. The vegetables and meat are cut into large pieces. Ladle into bowls and serve.
Instructions
- 1
Step 1
1. Cut the chicken into 8 pieces and place in a large pot. Wash, peel, and cut celery root, carrots, and onion into 3-4 pieces each. Add them to the pot. Add cilantro sprigs, bay leaf, and whole peppercorns. Add 0.5 kg of potatoes and pour in 10 cups of water. Bring to a boil, then simmer for 45 minutes over low heat until the chicken and potatoes are cooked. Use a slotted spoon to remove the meat and potatoes from the pot, strain the broth, and pour it back into the pot. Add the cooked vegetables back into the broth.
- 2
Step 2
2. Mash the potatoes in a separate container, adding 1 cup of broth to them. Add the mashed potatoes to the pot.
- 3
Step 3
3. Remove the cooked chicken from the bones and skin. Cut the meat into small pieces.
- 4
Step 4
4. Peel the remaining raw potatoes and cut them into medium-sized cubes. Add the potato cubes to the soup and bring to a boil over high heat. Simmer the potatoes over low heat. Add the pieces of meat, corn, and salt. At the end of cooking, add lime juice and chopped cilantro. Serve this soup with croutons or lime wedges.