Elizabeth Carrion: Chunky Chicken Potato Soup Recipe
Typical Bolivian chicken soup contains strong flavors such as scallions and parsley. So strong you really don’t need the salt to experience great taste. This recipe is perfect for those cold winter nights. Try mixing it up and replace potato with squash or yuca.
• 1 pound chicken breast, skinless
• 1-15 ounce can butter beans
• 3 large potatoes, cubed
• 1 bunch scallions, cut about two inches long
• 1 tablespoon of chopped parsley
• Salt and pepper to taste (optional)
1. In 4-6 cups of water, over medium heat, boil the chicken with the scallions for about 20 minutes.
2. While cooking, peel and cut potatoes. Then take chicken breast out (set aside) and potato to the chicken water. Boil for 10 minutes or until potatoes are tender.
3. Meanwhile, shred chicken and add to pot.
4. Add butter beans and parsley to the soup and cook for an additional two minutes. Add salt and pepper to taste. Serve hot.
5. Soup is meant to be thick. For a thinner soup, add chicken broth.
Elizabeth Carrion, a Dominican, co-founded Mi Cocina, a New Jersey-based catering service that also offers cooking classes, with her sister, Ana Martinez.
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