Here is the recipe: I included my changes in orange.
COLOMBIAN CHICKEN SOUP
1 whole chicken (about 4 lbs) cut into pieces
8 cups of water
2 medium white onions, thinly sliced
4 garlic cloves, smashed
6 canned whole peeled tomatoes, chopped (1 cup)
1/2 bunch fresh cilantro
1 serrano chile, thinly sliced (optional - or remove seeds to reduce heat)
4 carrots, sliced
1 medium yuca, peeled and cut into pieces (I have not added this to my soup yet -- and you do not miss it) or Substitute Potato
Freshly ground pepper
1. Bring chicken, water and 1 Tablespoon salt to a boil in a large stockpot (skim fat). Add onions, garlic, tomatoes, cilantro, and chile. Return to a boil. Reduce heat. Simmer, partially covered, for 30 minutes.
2. Remove breast; cover to keep warm. Add carrots and yuca (if you choose to use this) or Potato. Simmer, partially covered, until carrots and yuca/potato are tender, about 40 minutes.
3. Remove remaining chicken; discard back, wings (unless you want to use the wing meat), and cilantro. Skim fat (or set aside all remaining ingredients and use a fat separator to drain the broth - return to stockpot and re-add the ingredients). Season with salt and pepper.
4. Serve chicken on the side, or remove from the bones into bite-size pieces and add to the soup. Serve with a garnish of fresh cilantro. (for added heat use red pepper flakes).
I hope you try and enjoy this soup. It is a fave of mine!
What are some of your fave soups?