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Wednesday
May042011

Colombian chicken soup

This is Week #18 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

When I saw corn on the cob in a soup, I got excited. I love using foods that typically do not go together, but that actually do go together. Like corn on the cob and soup!

My husband and I both loved this recipe. There are so many unique flavors in it and they taste amazing together.

In a small saucepan, cover 2/3 cup short-grain brown rice with 1 1/3 cups of water. Bring to a boil. Reduce the heat, cover and simmer until the rice is tender, 35 to 45 minutes. Remove from the heat and let stand for 10 minutes. Season with salt and fluff with a fork.

Meanwhile, in a large saucepan, combine:

1 whole skinless chicken breast, on the bone (about 1 1/2 pounds)

1/2 cup thinly sliced scallions

2 garlic cloves, smashed

2 shucked ears of corn, cut into 6 rounds

1/2 teaspoon ground cumin

1/2 cup cilantro, chopped

8 cups chicken broth

Salt and pepper

Bring to a boil and simmer over moderately high heat until the chicken is cooked through, about 12 minutes. Transfer the chicken to a plate and let cool slightly. Pull the meat off the bones and shred.

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 and add:

1/2 pound white potatoes, peeled and cut into 3/4-inch cubes

Simmer over moderately high heat until nearly tender, about 8 minutes.

Add:

1/2 pound thick asparagus, cut into 1-inch lengths

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.

Ladle the soup into bowls and garnish with:

1 Hass avocado, diced

1/4 cup plus 2 tablespoons fat-free yogurt

1 tablespoon drained small capers (I used 2-3 tablespoons because these are hugely important to the flavor)

I have realized lately that I overuse the word "delicious," so instead I will declare: SCRUMPTIOUS!

Colombian Chicken Soup

Such a well-rounded, tummy-pleasing soup! (source: Food & Wine Annual Cookbook 2010)

Serves: 6

Total time: 1 hr

Colombian Chicken Soup


Ingredients:

  • 2/3 cup short-grain brown rice
  • 1 1/3 cups water
  • Salt
  • 1 whole skinless chicken breast, on the bone (about 1 1/2 pounds)
  • 1/2 cup thinly sliced scallions
  • 2 garlic cloves, smashed
  • 2 shucked ears of corn, each cut into 6 rounds
  • 1/2 teaspoon ground cumin
  • 1/2 cup plus 2 tablespoons chopped cilantro
  • 8 cups chicken broth
  • Freshly ground pepper
  • 1/2 pound white potatoes, peeled and cut into 1/4-inch cubes
  • 1/2 pound thick asparagus, cut into 1-inch lengths
  • 1 avocado, diced
  • 1/4 cup plus 2 tablespoons yogurt
  • 1 tablespoon drained small capers
Instructions:
  1. 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. Remove from the heat and let stand for 10 minutes, then season with salt and fluff with a fork.
  2. Meanwhile, in a large saucepan, combine the chicken, scallions, garlic, corn, cumin and ½ 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.
  3. Transfer the chicken to a plate and let cool slightly. Pull the meat off the bones and shred. 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. Add the potatoes and simmer over moderately high heat until nearly tender, about 8 minutes. 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.
  4. Ladle the soup into bowls; garnish with the avocado, yogurt, capers, rice and remaining chopped cilantro and serve.

 

 

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  • Response
    Response: Kee Kar Lau

Reader Comments (7)

Sorry if this is a duplicate comment... But I love this soup, I have had it at an Ecuadorean place. I'm eager to try this Columbia take on it! Going to bookmark this and pick up corn next time I'm at the farmers market.

That isn't soup...its a bowl of veggies! :) after some scrutinizing of your photos did see the water, maybe I'll agree this s a soup...maybe. It still looks mighty tasty, but I don't know if I'm buyin into this whole soup thang! :)

05.6.2011 | Unregistered CommenterGwenevere

In love. Great soup! I absolutely support corn on the cob in this soup...I might have to be tacky and use my fingers but I'm sure my hubz would forgive me :) Thanks for sharing!

05.6.2011 | Unregistered CommenterParsley Sage

Fresh veggies and soup - LOVE IT!

~Sarah@TheJoyOfCleanEating.com

What an interesting bowl of soup!
Your presentation is just beautiful!!

05.8.2011 | Unregistered CommenterKate @ Diethood

I love corn on the cob in soup! Love the soup, love the photos - And are those capers?

05.9.2011 | Unregistered CommenterMind Over Batter

I am born and raised in Colombia I retainly love what you tried to do here but this is not traditional colombian chicken soup at all but great try!

09.16.2014 | Unregistered Commenternessa

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