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Prep/Cook Time: 1 hour 35 minutes
Servings: 6
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Ingredients
1 PERDUE® Fresh Whole Chicken
Cut into 8 pieces
3 carrots, peeled and cut into fourths
2 stalks celery, cut into chunks
1 large onion, cut into eighths
1 bay leaf
8 cups water
1 tablespoon salt
2 pounds assorted small and medium potatoes, sliced thin
3 ears frozen corn, cut into 2-4 inch thick slices
1 cup frozen peas
1 cup chopped cilantro
1 avacado, diced
1/2 cup capers, drained
4 hard-cooked eggs, chopped
Instructions
- In large soup pot over high heat, combine chicken pieces, carrots, celery, onion, bay leaf and water. Bring to a boil; reduce heat to low, add salt and simmer, partially covered, for 45 minutes.
- Remove chicken and carrots from pot with a slotted spoon; set aside. Strain broth through a fine sieve; return strained broth to soup pot. Discard onion, celery and bay leaf. Add sliced potatoes, bring broth to a boil, reduce heat and simmer, partially covered, for 30 minutes. While broth is simmering, shred chicken and discard bones.
- Add corn, peas, cilantro and reserved chicken and carrots to soup pot; simmer for additional 10 minutes.
- Spoon soup into deep bowls. Garnish each with sprinkling of avocado dice, capers and hard-cooked eggs.
Note
Recipe courtesy of the National Chicken Council
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