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Caribbean Chicken Soup

Caribbean Chicken Soup Recipe

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Prep/Cook Time: 60 Minutes
Servings: 6
Average Rating: Star Star Star Star Star

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1
(cut into pieces)
8 cups water
1 tablespoon salt
2 medium potatoes, peeled and cut into 1 inch cubes
1/2 pound white yautia, peeled and cut into 1 inch cubes*
1/2 pound yellow yautia, peeled and cut into 1 inch cubes*
1 pound calabaza, peeled, seeded and cut into 1 inch cubes*
3 corns on the cob, cut into 4 pieces each
1/4 pound green beans, cut into 1 inch pieces
2 medium carrots, peeled and cut into thick slices (about 1 cup)


  1. Bring water and salt to a boil in a large pot.
  2. Add chicken pieces.  Reduce to medium-high and cook 15 minutes.  Stir in remaining ingredients and cover.
  3. Reduce heat and simmer about 30 minutes or until chicken is fully cooked (thermometer inserted in thickest part of thigh registers 180°F.).  Serve hot.

Note

*Yautia and calabaza (Spanish Pumpkin) can be found in the produce section of many grocery stores or try a Latino market near you.

 


  • Serving Size 892g

  • Servings Per Recipe 6

  • Amount Per Serving (* % of Daily Value)

  • Calories 760

  • Total Fat 37g (57%)

  • Saturated Fat 11g (55%)

  • Trans Fat 0g

  • Cholesterol 305mg (102%)

  • Sodium 1370mg (57%)

  • Total Carbohydrate 35g (12%)

  • Dietary Fiber 5g

  • Sugars 4g

  • Protein 80g

  • 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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