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    You are in: Home / Recipes / Colombian Chicken Soup a La Emeril Recipe
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    Colombian Chicken Soup a La Emeril

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Manami's Note:

    Saw this episode of Emeril Live and just had to have some. Made it last week and it was delish! I love that little zing, although it calls for more, & we made a meal of it!.Chicken soup is chicken soup but with little changes here and there - that make it entirely their own. We served it with a crunchy home made bread, some honey butter and a spinach salad with a raspberry vinaigrette, exquisite!! Forgot to make this public - so here it is. We served it in a beautiful tureen that belonged to my mother and a fine time was had by all!!!! :)

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    Ingredients:

    Serves: 6-8

    Yield:

    tureen

    Units: US | Metric

    STOCK

    THE SOUP

    SALSA

    • 1 large very ripe tomato, halved, seeded, and finely chopped
    • 1 scallion, finely chopped
    • 1 garlic clove, crushed and mashed into a paste with 1/4 teaspoon salt
    • 1/2 lemons, juice of (please not the bottled stuff) or 1/2 lime, juice of (please not the bottled stuff)
    • 1 jalapeno pepper, seeded and very finely minced (we used less)
    • 2 tablespoons minced cilantro leaves
    • salt

    Directions:

    1. 1
      STOCK:.
    2. 2
      Combine all the ingredients for the stock in a large soup pot and cover with cold water.
    3. 3
      Bring to a boil over high heat, then reduce the heat to low and simmer uncovered for 1 1/2 to 2 hours, skimming any foam from the top of the stock as it simmers, until the chicken is fall-from-the-bone tender.
    4. 4
      Add water, as necessary, to keep the stock ingredients covered.
    5. 5
      Strain the stock through a fine mesh sieve, discarding everything except the boiled chicken, and return the stock to the rinsed-out pot.
    6. 6
      SOUP:.
    7. 7
      Remove the chicken from the bones and shred into small pieces; set aside.
    8. 8
      Add the onion, carrots, celery, and potatoes to the stock and simmer 20 to 30 minutes, or until the potatoes are tender.
    9. 9
      While the soup is simmering, combine the lemon or lime juice, garlic, cilantro leaves, scallions, oil, Bijol (or a pinch each of ground cumin & a pinch of saffron threads), and a tablespoon of the soup broth in a small bowl and mash into a paste with a fork.
    10. 10
      SALSA:.
    11. 11
      Also while the soup is simmering, prepare the salsa by combining all ingredients in a glass or stainless steel bowl and mixing well.
    12. 12
      Season, to taste, with salt just before serving.
    13. 13
      ASSEMBLY:.
    14. 14
      When the potatoes are tender, add the reserved chicken and seasoning paste to the soup and stir well to combine.
    15. 15
      Allow the soup to return to a simmer, then remove from the heat, and let sit, covered, 10 minutes before serving.
    16. 16
      Serve garnished with a spoonful of the salsa.

    Ratings & Reviews:

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    Nutritional Facts for Colombian Chicken Soup a La Emeril

    Serving Size: 1 (269 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 290.0
     
    Calories from Fat 69
    23%
    Total Fat 7.7 g
    11%
    Saturated Fat 1.1 g
    5%
    Cholesterol 22.8 mg
    7%
    Sodium 84.4 mg
    3%
    Total Carbohydrate 43.5 g
    14%
    Dietary Fiber 5.7 g
    23%
    Sugars 6.8 g
    27%
    Protein 13.6 g
    27%

    The following items or measurements are not included:

    skinless roasting chicken

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