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Peruvian Chicken Soup Ingredients: 2 ½ lbs. chicken quartered 2 potatoes, peeled and cut into 6 pieces 6 tablespoons rice, rinsed and drained or handful of spaghetti broken in half 1 stalk celery 1 tablespoon chopped garlic 1 tablespoon salt 8 1/2 cup of water 1/2 cup of frozen mixed vegetables (diced carrots, cut green beans, whole corn kernels) 1/2 bunch cilantro Pepper Lime juice, optional Bring chicken, potatoes, rice, celery, garlic, 1 teaspoon salt and 8 cups of water to boil in a large saucepan over high heat. Reduce heat to medium and simmer until chicken is tender, stirring every 15 minutes, for about ninety minutes. Add frozen mixed vegetables. Process cilantro and remaining 1/2 cup water in blender. Stir into soup mixture. Remove soup from heat. Remove chicken and celery stalk. When chicken is cool enough to handle, remove meat from bones. Discard skin, bones and celery stalk. Return chicken meat to soup. Bring soup to simmer over medium heat and cook for 5 minutes. Add remaining 2 teaspoons salt and pepper to taste. Sprinkle with lime juice to taste just before serving if desired. You can omit the cilantro or do what I do, add a sprinkle of finely chopped cilantro to each bowl. |