Sopa De Pollo (central/south American Chicken Soup)

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 5
• 1 broiler-fryer chicken (whole, cut up, skin removed, rinsed and dried)
• 1 chayote (peeled, cut in 4 quarters then each piece cut in half)
• 2 large potatoes (peeled, cut in 4 quarters then each piece cut in half)
• 1 large yucca root (peeled, sliced into 1.5 in wide round pieces, then that piece cut in half)
• 1 plantain (do not peel, slice into 6 round even slices)
• 1/2 head green cabbage, quarted
• 1 -2 carrot (peeled, cut into small diagnol slices)
• 2 whole yellow corn on the cob (each cut into 4 large round pieces)
• 1 celery, chopped
• 1/4 cup chopped green bell pepper
• 1/2 cup chopped onion
• 1/4 cup cilantro leaf
• 2 tablespoons knorr chicken bouillon (chicken flavor)
• 2 tablespoons knorr chicken bouillon (with tomato flavor)
• cumin
• pepper
• salt
• 1/2 tablespoon cooking oil
• 6 -8 cups water

Recipe

• 1 on medium high heat in a very large pot, add oil and heat. once oil is heated, add bell pepper, onion and celery. saute for about 1 1/2 minutes. add chicken pieces and brown for about 6-8 minutes (raising the heat to high heat if neccesary to brown chicken if medium heat is causing to much moisture to build up and not enough browning). add 6 cups of water to the pot.
• 2 bring the soup to a quick simmer and then add the rest of the veggies to pot except for the cabbage (the yucca should go at the very top of the pot as it has a tendency to stick to the bottom of the pot). if there is not enough water to cover the veggies, this is the time to add a bit more water. once veggies are in the pot, season the soup with both of the chicken bullions, cumin and black pepper to flavor. add some salt if neccesary.
• 3 carefully add the quartered cabbage to the pot, being careful to try and keep the leaves together. place a lid on the pot and cook on medium high for about 20-25 minutes or atleast until the potatoes/chayote squash are tender. add the cilantro at the last 10 minutes of cooking.
• 4 serve with rice. the plaintain is peeled when the person eats it. the peel helps keep the plantain from getting all mushy during the cooking and it gives the soup a different apeal.