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1
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Cut into 8 pieces
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3
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carrots, peeled and cut into fourths
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2
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stalks celery, cut into chunks
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1
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large onion, cut into eighths
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1
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bay leaf
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8
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cups water
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1
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tablespoon salt
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2
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pounds assorted small and medium potatoes, sliced thin
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3
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ears frozen corn, cut into 2-4 inch thick slices
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1
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cup frozen peas
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1
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cup chopped cilantro
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1
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avacado, diced
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1/2
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cup capers, drained
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4
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hard-cooked eggs, chopped
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- 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
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Serving Size Servings Per Recipe 6 Amount Per Serving (* % of Daily Value) Calories Total Fat g (0%) Saturated Fat g (0%) Trans Fat g Cholesterol mg (0%) Sodium mg (0%) Total Carbohydrate g (0%) Dietary Fiber g Sugars g Protein g Vitamin A % Vitamin C % Calcium % Iron % * Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
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