Colombian Chicken Soup

Name: Colombian Chicken Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 227 grams thick asparagus, cut into 1-inch lengths; 1 Tbsp drained small capers; 680 grams skinless chicken breast, on the bone (about; 118 milliliters chopped cilantro; 2 shucked ears of corn, each cut into 6 rounds; 59 milliliters fat-free yogurt; 2 garlic, smashed; 1 teaspoons ground cumin; 1 Hass avocado, diced; 2 liters low-sodium chicken broth; 6 servings Freshly ground pepper; 6 servings Salt; 118 milliliters thinly sliced scallions, about 3; 158 milliliters short-grain brown rice; 315 milliliters water; 227 grams white potatoes, peeled and cut into 3/4-inch cubes

Need a gluten free main course? Colombian Chicken Soup could be an excellent recipe to try. One portion of this dish contains around 37g of protein, 11g of fat, and a total of 395 calories. This recipe serves 6. It will be a hit at your Autumn event. A mixture of scallions, yogurt, hass avocado, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a small saucepan, cover the rice with the water and bring to a boil. Reduce the heat, cover and simmer until the rice is tender, 35 to 45 minutes.

Ingredients you will need

Water

Rice

Equipment you will use

Sauce Pan

Remove from the heat and let stand for 10 minutes, then season with salt and fluff with a fork.

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Salt

Meanwhile, in a large saucepan, combine the chicken, scallions, garlic, corn, cumin and 1/2 cup of the cilantro with the chicken broth. Season with salt and pepper and bring to a boil. Simmer the broth over moderately high heat until the chicken is cooked through, about 12 minutes.

Ingredients you will need

Salt And Pepper

Broth

Green Onions

Cilantro

Whole Chicken

Garlic

Cumin

Corn

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Sauce Pan

Transfer the chicken to a plate and let cool slightly. Pull the meat off the bones and shred.

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Meat

Strain the broth and return it to the saucepan. Return the corn to the broth and discard the remaining solids. Bring the broth to a boil.

Ingredients you will need

Broth

Corn

Equipment you will use

Sauce Pan

Add the potatoes and simmer over moderately high heat until nearly tender, about 8 minutes.

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Potato

Add the asparagus and simmer until the potatoes and asparagus are tender, about 5 minutes longer. Return the shredded chicken to the pot and season the soup with salt and pepper.

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Shredded Chicken