Chicken Soup
Soups • Latin American
Description
Chicken Soup
Ingredients
- Leek 2 stalks
- Poultry 5 lbs
- Celery stalk 30 oz
- Carrot 2 pieces
- Garlic 1 head
- Grated Ginger Root 0 oz
- Potato 20 oz
- Egg noodles for wok 5 oz
- Chicken Egg 4 pieces
- Lime 2 pieces
- Cilantro 2 spoons
- Scallions 4 stalks
- Mild Chili Spice 1 piece
- Coarse Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a large pot, place the chicken (without the innards), roughly chopped vegetables — leeks, celery, carrots, minced ginger, and a head of garlic cut in half crosswise. Pour in 4.5 liters of water, and once it comes to a boil, simmer the broth for three and a half hours — it should be rich and flavorful.
Step 2
Remove the chicken and vegetables from the broth, strain it through a sieve into another pot, and cook the potatoes (peeled, medium-sized, to be cooked whole) in it.
Step 3
Remove the skin from the chicken, cut the meat off the bones, and divide it into at least eight pieces — one for each serving.
Step 4
Bring the broth to a boil again and cook the noodles until al dente, about ten minutes. Add the chicken meat to the pot, warm it up, season with salt and pepper, and ladle into bowls, adding half a boiled egg, diced potatoes, a quarter of a lime, cilantro, green onions, and chili to each serving.
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