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Colombian Chicken & Potato Soup Recipe
|Broiler fryer chicken||4 Pound, cut up (1 Whole)|
|Homemade chicken broth/2 large cans, 49 1/2 ounce each regular strength chicken broth||12 Cup (192 tbs)|
|Russet potatoes||1 Pound, peeled and cut into 1 inch chunks (2 Large Size)|
|Onions||2 Large, finely chopped|
|Garlic||2 Clove (10 gm), minced / pressed|
|Dry thyme leaves||1⁄2 Teaspoon|
|Ground cumin||3⁄4 Teaspoon|
|Thin skinned potatoes||1 Pound, scrubbed (Red Colored, 1 1/2 Inch Diameter)|
|Carrots||3 Large, cut into 1/4 inch thick slices|
|Corn ears||3 , husked and cut into 1 inch slices|
|Condiment||1⁄4 Cup (4 tbs) (Adjust Quantity As Needed For Serving)|
Serving size: Complete recipe
Calories 5583 Calories from Fat 2522
% Daily Value*
Total Fat 280 g430.6%
Saturated Fat 79.4 g396.9%
Trans Fat 0 g
Cholesterol 1360.7 mg
Sodium 8932.7 mg372.2%
Total Carbohydrates 375 g125.1%
Dietary Fiber 47.5 g190%
Sugars 77.3 g
Protein 395 g789.2%
Vitamin A 803% Vitamin C 401.7%
Calcium 66.8% Iron 187.7%
*Based on a 2000 Calorie diet
Set breast pieces aside; place remaining chicken in an 8- to 10-quart pan and add broth, russet potatoes, onions, garlic, thyme, and cumin.
Bring to a boil over high heat; reduce heat, cover, and simmer for 20 minutes.
Add breast pieces, thin-skinned potatoes, carrots, and bay leaf.
Cover and simmer until meat at thighbone is no longer pink, 20 to 25 more minutes.
Skim (or lift off) and discard fat from soup.
Bring to a boil over high heat; add corn.
Reduce heat, cover, and simmer until corn is hot, about 5 minutes.
Offer condiments to add to individual servings.