Colombian Chicken Soup a La Emeril Recipe

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Ingredients:

Serving

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
1/2 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
2 garlic cloves, minced
1/2 bunch fresh cilantro, leaves only, finely chopped
2 scallions, finely chopped
3 tbsp 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 tomato, halved, seeded, and finely chopped
1 scallion, finely chopped
1 garlic clove, crushed and mashed into a paste with 1/4 tsp salt
1/2 lemons , juice of (please not the bottled stuff) or 1/2 lime, juice
1 jalapeno pepper, seeded and very finely minced ( we used less)
2 tbsp minced cilantro leaves
salt

Directions:

STOCK:.
Combine all the ingredients for the stock in a large soup pot and cover with cold water.
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.
Add water, as necessary, to keep the stock ingredients covered.
Strain the stock through a fine mesh sieve, discarding everything except the boiled chicken, and return the stock to the rinsed-out pot.
SOUP:.
Remove the chicken from the bones and shred into small pieces; set aside.
Add the onion, carrots, celery, and potatoes to the stock and simmer 20 to 30 minutes, or until the potatoes are tender.
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.
SALSA:.
Also while the soup is simmering, prepare the salsa by combining all ingredients in a glass or stainless steel bowl and mixing well.
Season, to taste, with salt just before serving.
ASSEMBLY:.
When the potatoes are tender, add the reserved chicken and seasoning paste to the soup and stir well to combine.
Allow the soup to return to a simmer, then remove from the heat, and let sit, covered, 10 minutes before serving.
Serve garnished with a spoonful of the salsa.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	89.88 Kcal (376 kJ)
Calories from fat	25.91 Kcal
		% Daily Value*
Total Fat	2.88g	4%
Cholesterol	48.38mg	16%
Sodium	58.24mg	2%
Potassium	164.9mg	4%
Total Carbs	9.89g	3%
Sugars	1.45g	6%
Dietary Fiber	1.64g	7%
Protein	6.34g	13%
Vitamin C	8mg	13%
Vitamin A	0.7mg	22%
Iron	1mg	5%
Calcium	26.3mg	3%

Amount Per 100 g
Calories	85.11 Kcal (356 kJ)
Calories from fat	24.53 Kcal
		% Daily Value*
Total Fat	2.73g	4%
Cholesterol	45.81mg	16%
Sodium	55.14mg	2%
Potassium	156.13mg	4%
Total Carbs	9.37g	3%
Sugars	1.38g	6%
Dietary Fiber	1.55g	7%
Protein	6g	13%
Vitamin C	7.6mg	13%
Vitamin A	0.6mg	22%
Iron	0.9mg	5%
Calcium	24.9mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

1.7

Points
2

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium

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