Sancocho De Gallina (Colombian Chicken Soup)

Name: Sancocho De Gallina (Colombian Chicken Soup)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 quarts chicken stock; 1 yucca root, peeled and cut into 1 inch cubes; 2 plantains, peeled, halved, and sliced into thirds lengthwise; 2 red potatoes, peeling optional, cut into chunks; 3 whole skinless chicken breasts, quartered with bones left on; 2 lemons, juice of; 1 teaspoon cumin; 6 -8 scallions; 1 bunch cilantro; salt and pepper, to taste; For the Roux; 2 tablespoons all-purpose flour; 2 tablespoons butter

Servings: persons

1 1/2 quarts chicken stock
1 yucca root, peeled and cut into 1 inch cubes
2 plantains, peeled, halved, and sliced into thirds lengthwise
2 red potatoes, peeling optional, cut into chunks
3 whole skinless chicken breasts, quartered with bones left on
2 lemons, juice of
1 teaspoon cumin
6 -8 scallions
1 bunch cilantro
salt and pepper, to taste
For the Roux
2 tablespoons all-purpose flour
2 tablespoons butter

1
In one cup of the chicken stock, simmer the scallions, cilantro, and cumin for 5 minutes. Set it aside until it is cool, then process in a blender or food processor until you have a smooth, green-colored puree to be added to the final soup.
2
In the remaining 1 1/4 quarts of chicken stock, simmer the quartered, skinned chicken breasts. Skim off the scum that results and discard. The chicken will take about 1 hour to cook.
3
As the chicken is simmering, add the cut up, peeled yucca, and the cut up potatoes. Continue to skim off the scum after the yucca and potatoes are added.
4
30 minutes prior to the end of cooking, add the cut up plaintains.
5
10 minutes before completion of the cooking phase, add the processed scallions-cilantro-cumin mixture and the juice from the 2 lemons.
6
Combine the flour and the butter for the roux and microwave for 30 seconds. The result should be a yellowish sludge.
7
Add the roux to the soup and stir to blend well.

327

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 13 ingredients. The key ingredients include: 1 1/2 quarts chicken stock, 1 yucca root, peeled and cut into 1 inch cubes, 2 plantains, peeled, halved, and sliced into thirds lengthwise, 2 red potatoes, peeling optional, cut into chunks, and more.

Yes, Sancocho De Gallina (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!