Ajiaco Or Colombian Chicken Soup Recipe

Name: Ajiaco Or Colombian Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Chicken (about 4 Pounds); 1 whole Onion, Large, Cut Into Quarters; 3 stalks Celery, Broken Into Thirds; 5 whole Peppercorns; 1 Tablespoon Olive Oil; 1 whole Onion, Medium, Diced Finely; 2 teaspoons Dried Oregano; 2 whole Russet Potatoes, Medium, Shredded; 1 whole Russet Potato, Medium, Cut Into 1 Inch Chunks; 2 ears Corn, Kernels Removed; 1 ear Corn, Cut Into 1 Inch Pieces, Crosswise; 1/2 cups Fresh Cilantro, Chopped, Plus More For Garnish; 1 whole Salt And Pepper, to taste; 2 whole Avocados, Peeled, Pitted And Cut Into Chunks, For Garnish

Servings: persons

1 whole Chicken (about 4 Pounds)
1 whole Onion, Large, Cut Into Quarters
3 stalks Celery, Broken Into Thirds
5 whole Peppercorns
1 Tablespoon Olive Oil
1 whole Onion, Medium, Diced Finely
2 teaspoons Dried Oregano
2 whole Russet Potatoes, Medium, Shredded
1 whole Russet Potato, Medium, Cut Into 1 Inch Chunks
2 ears Corn, Kernels Removed
1 ear Corn, Cut Into 1 Inch Pieces, Crosswise
1/2 cups Fresh Cilantro, Chopped, Plus More For Garnish
1 whole Salt And Pepper, to taste
2 whole Avocados, Peeled, Pitted And Cut Into Chunks, For Garnish

1
Remove the innards from the whole chicken. Place the chicken and the neck in a large, 8 quart stock pot. Cover the chicken with cool water, leaving about an inch or two of space at the top of the pot. Place the onion, celery, and peppercorns in the pot. Turn the heat onto medium-high, and bring to a simmer. Reduce heat to medium-low, and continue to just barely simmer for about 2 hours.
2
At that point, remove the chicken from the pot, and place it on a large, rimmed baking sheet to cool.
3
Place a large heatproof bowl in the basin of your sink. Insert a strainer, lined with paper towels, over the bowl. Strain the chicken broth into the bowl. Remove the strainer, and discard the solids. Voila! Chicken stock! Please be careful. It is very hot.
4
Wipe out the stock pot. Measure the olive oil into the stock pot, and heat over medium high heat. Add the finely diced onions and the oregano (or guascas), and saute until onions are translucent and tender, about 10 minutes, stirring frequently so as to not brown the onions.
5
Use this time to shred the two potatoes. Transfer the chicken stock back into the stock pot. Add the shredded potatoes, and, over medium high heat, allow to cook for about 15 minutes.
6
Use this time to chop the one potato, remove the kernels from two ears of corn, and crosswise cut the one ear of corn. Keep the chopped potato pieces in a bowl of cold water to prevent browning.
7
Strain the water off of the potatoes after the shredded ones have cooked for 15 minutes. Add the strained potato pieces, corn kernels, and corn slices to the pot. Cook for another 10 minutes, or until the potato pieces are fork tender. Lower the heat to low. Add the cilantro and warm through.
8
Shred the chicken. Add the shredded chicken to the pot. Warm through for a few minutes.
9
Season with salt and pepper to taste.
10
Serve with toppings of fresh cilantro and avocado chunks.
11
Enjoy!

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 whole Chicken (about 4 Pounds), 1 whole Onion, Large, Cut Into Quarters, 3 stalks Celery, Broken Into Thirds, 5 whole Peppercorns, and more.

Yes, Ajiaco Or Colombian Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ajiaco Or Colombian Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions