Chicken Soup with Cornmeal
Soups • Mexican
Description
Chicken Soup with Cornmeal
Ingredients
- Potato 3 pieces
- Skin-On Chicken Breasts 15 oz
- Onion 1 piece
- Carrot 1 piece
- Coarse Cornmeal 3 tablespoons
- Vegetable Oil 0 fl oz
- Garlic 1 clove
- Passata Tomato Sauce 1 tablespoon
- Bay leaf 1 piece
- Salt to taste
- Ground Black Pepper to taste
- Herbs to taste
Step-by-Step Guide
Step 1
Cook the chicken broth in a 2.5-liter pot. Remove the chicken and let it cool.
Step 2
Peel and wash the vegetables. Dice the potatoes finely. Peel the onion and chop it into small cubes. Grate the carrot on a fine grater.
Step 3
Add the cornmeal to the boiling broth and cook for 5 minutes, then add the diced potatoes.
Step 4
In a heated skillet with vegetable oil, sauté the onion and carrot, then add a tablespoon of tomato paste or finely chopped fresh tomato. Squeeze the garlic clove through a press into the skillet.
Step 5
When the potatoes are almost cooked, add the sautéed vegetables to the soup. Cook for another 5 minutes. Season with salt and pepper to taste, add the bay leaf, and simmer for a couple of minutes.
Step 6
Add the chopped herbs at the very end, bring to a boil, hold for half a minute, and turn off the heat.
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