Absolute Best Chicken Soup Recipe

Name: Absolute Best Chicken Soup
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: Serves 1 or more
Ingredients: 6 quarts water; 1 (3 1/2-4 lb) whole chicken; 6-8 chicken bouillon cubes; 1 cup fresh cilantro, chopped; 3/4 cup fresh mint, chopped; 3/4 cup chopped onion; 3/4 cup chopped green bell pepper; 1 cup garlic, chopped; 2 Seville oranges; 2 lbs red potatoes, cubed; 1 lb yucca root, peeled and cubed; 2 cups corn kernels (fresh or frozen); 1 lb plantains, chopped; 1 (28 ounce) can diced tomatoes, undrained

This family-secret Latin chicken soup recipe is bursting with fresh flavors! Inherited through marriage and perfected over time, this recipe is incredibly easy to scale for any gathering. Made with a hearty chicken broth and vibrant fresh herbs, including essential cilantro, this soup is guaranteed to be a crowd-pleaser. Perfect for a cozy night in or a festive gathering, this recipe uses simple ingredients to deliver an unforgettable taste experience. Don't skip the fresh cilantro – it's the key to authentic flavor! Serves 6-8 (easily scalable).

Prep Time 30 mins

Cook Time 150 mins

Calories 838.8 kcal

Protein 93g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Absolute Best Chicken Soup

6 quarts water
1 (3 1/2-4 lb) whole chicken
6-8 chicken bouillon cubes
1 cup fresh cilantro, chopped
3/4 cup fresh mint, chopped
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1 cup garlic, chopped
2 Seville oranges
2 lbs red potatoes, cubed
1 lb yucca root, peeled and cubed
2 cups corn kernels (fresh or frozen)
1 lb plantains, chopped
1 (28 ounce) can diced tomatoes, undrained

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How to Make Absolute Best Chicken Soup

Fill a 12-quart pot with 6 quarts of water and bring to a boil.
Add the whole chicken (or split leg quarters for larger batches), bouillon cubes, 1/2 cup chopped garlic, 1/4 cup chopped cilantro, 1/4 cup chopped mint, 1/4 cup chopped onion, and 1/4 cup chopped bell pepper.
Squeeze the juice of 4 orange slices into the pot.
Reduce heat to medium-low, cover, and simmer for 1 hour, stirring occasionally.
After 1 hour, add 2 lbs potatoes (cubed), 1 lb yucca (cubed), 1/4 cup chopped cilantro, and the remaining 1/2 cup chopped garlic.
Stir, cover, and simmer for 15 minutes.
Add 2 cups corn kernels (fresh or frozen), 1 lb plantains (chopped), 1 (28 ounce) can diced tomatoes (undrained), 1/2 cup chopped cilantro, 1/2 cup chopped mint, 1/2 cup chopped onion, and 1/2 cup chopped bell pepper.
Squeeze the juice of the remaining 4 orange slices into the pot and stir.
Simmer for 20-30 minutes, or until the potatoes and corn are tender, stirring occasionally. Remove chicken to cool, then shred meat from bones before returning to soup (optional). Serve hot.

Nutrition Information (Approximate per serving)

Sodium

49 g

Sugar

83g

Fat

53g

Carbs

27g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Soups Stews Poultry Vegetables Caribbean Central American Dinner Party Fall Winter Chicken Stove Top South American One Dish Meal Seasonal Inexpensive Costa Rican Meat Brunch Equipment Presentation Served Hot 4 Hours Or Less