Description
A comforting and hearty chicken soup with rice, perfect for warming the soul and nourishing the body.
Ingredients
- 2 bone-in chicken breasts
- 2 liters of water
- 1 large carrot (or 2 small ones)
- ½ large chayote (or 1 small)
- 2 zucchini (or courgettes)
- 2 sprigs of cilantro
- ¼ of a white onion
- Cabbage or white col (optional)
- Salt (to taste)
- White or red rice (for serving)
- Chipotle in adobo (for serving)
- Avocado (for serving)
Instructions
- Cook the Chicken: Place the chicken with the onion in a large pot. Add two liters of water and salt to taste. Bring this mixture to a boil, then reduce the heat, cover the pot, and let it simmer for 20 minutes, skimming off any foam.
- Prepare the Vegetables: Peel the carrot and cut it into cubes, making them similar in size to the chayote and zucchini for even cooking.
- Add Vegetables: After 20 minutes, add the carrot, chayote, and cilantro to the pot. Cook on low heat for 15 minutes with the lid on. Add cabbage if using.
- Add Zucchini: Introduce the zucchini into the pot, cooking for an additional 5 minutes or until all vegetables are tender.
- Finishing Touches: Season with more salt if needed. Remove the chicken and onion. Shred the chicken, return the meat to the pot, and mix well. Simmer for a few more minutes.
- Serve: Place rice on each plate, ladle over the hot soup, add chipotle, diced avocado, and finish with a squeeze of lime juice.
Notes
Use organic or free-range chicken for better flavor; feel free to experiment with different vegetables based on availability.
