Colombian Chicken Soup a La Emeril Recipe

Name: Colombian Chicken Soup a La Emeril
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/2-4 lb) skinless roasting chicken, cut into 8 pieces; 1 skinless chicken breast, cut in 1/2; 1 medium onion, quartered; 2 medium carrots, cut into 4 pieces; 1 medium celery rib, cut into 4 pieces; 1 bay leaf; 3 garlic cloves, pressed or 3 garlic cloves, minced; 12 bunch fresh cilantro, stems only (leaves reserved for soup); 1 medium onion, finely chopped; 3 medium carrots, peeled and finely chopped; 1 medium celery rib, finely chopped; 2 lbs baking potatoes, peeled and cut into 1/2-inch cubes; 1 lemons, juice of (please not the bottled stuff) or 1 lime, juice of (please not the bottled stuff); 2 garlic cloves, minced; 12 bunch fresh cilantro, leaves only, finely chopped; 2 scallions, finely chopped; 3 tablespoons olive oil; 2 pinches ground cumin or 2 pinches bijol seasoning; crushed red pepper flakes; 1 saffron threads or 1 bijol seasoning; 1 large very ripe tomatoes, halved, seeded, and finely chopped; 1 scallion, finely chopped; 1 garlic clove, crushed and mashed into a paste with 1/4 teaspoon salt; 12 lemons, juice of (please not the bottled stuff) or 12 lime, juice of (please not the bottled stuff); 1 jalapeno pepper, seeded and very finely minced (we used less); 2 tablespoons minced cilantro leaves; salt

Servings: persons

1 (3 1/2-4 lb) skinless roasting chicken, cut into 8 pieces
1 skinless chicken breast, cut in 1/2
1 medium onion, quartered
2 medium carrots, cut into 4 pieces
1 medium celery rib, cut into 4 pieces
1 bay leaf
3 garlic cloves, pressed or 3 garlic cloves, minced
12 bunch fresh cilantro, stems only (leaves reserved for soup)
1 medium onion, finely chopped
3 medium carrots, peeled and finely chopped
1 medium celery rib, finely chopped
2 lbs baking potatoes, peeled and cut into 1/2-inch cubes
1 lemons, juice of (please not the bottled stuff) or 1 lime, juice of (please not the bottled stuff)
2 garlic cloves, minced
12 bunch fresh cilantro, leaves only, finely chopped
2 scallions, finely chopped
3 tablespoons olive oil
2 pinches ground cumin or 2 pinches bijol seasoning
crushed red pepper flakes
1 saffron threads or 1 bijol seasoning
1 large very ripe tomatoes, halved, seeded, and finely chopped
1 scallion, finely chopped
1 garlic clove, crushed and mashed into a paste with 1/4 teaspoon salt
12 lemons, juice of (please not the bottled stuff) or 12 lime, juice of (please not the bottled stuff)
1 jalapeno pepper, seeded and very finely minced (we used less)
2 tablespoons minced cilantro leaves
salt

1
STOCK:.
2
Combine all the ingredients for the stock in a large soup pot and cover with cold water.
3
Bring to a boil over high heat, then reduce the heat to low and simmer uncovered for 1 1/2 to 2 hours, skimming any foam from the top of the stock as it simmers, until the chicken is fall-from-the-bone tender.
4
Add water, as necessary, to keep the stock ingredients covered.
5
Strain the stock through a fine mesh sieve, discarding everything except the boiled chicken, and return the stock to the rinsed-out pot.
6
SOUP:.
7
Remove the chicken from the bones and shred into small pieces; set aside.
8
Add the onion, carrots, celery, and potatoes to the stock and simmer 20 to 30 minutes, or until the potatoes are tender.
9
While the soup is simmering, combine the lemon or lime juice, garlic, cilantro leaves, scallions, oil, Bijol (or a pinch each of ground cumin & a pinch of saffron threads), and a tablespoon of the soup broth in a small bowl and mash into a paste with a fork.
10
SALSA:.
11
Also while the soup is simmering, prepare the salsa by combining all ingredients in a glass or stainless steel bowl and mixing well.
12
Season, to taste, with salt just before serving.
13
ASSEMBLY:.
14
When the potatoes are tender, add the reserved chicken and seasoning paste to the soup and stir well to combine.
15
Allow the soup to return to a simmer, then remove from the heat, and let sit, covered, 10 minutes before serving.
16
Serve garnished with a spoonful of the salsa.

1043

kcal

Calories

Fat

179

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 27 ingredients. The key ingredients include: 1 (3 1/2-4 lb) skinless roasting chicken, cut into 8 pieces, 1 skinless chicken breast, cut in 1/2, 1 medium onion, quartered, 2 medium carrots, cut into 4 pieces, and more.

Yes, Colombian Chicken Soup a La Emeril 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.

Colombian Chicken Soup a La Emeril

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