Chicken and Vegetable Soup
Chicken and Vegetable Soup
Sopa de Pollo y VerdurasIn this soup, some of the vegetables are puréed for extra body and some are shredded and added later along with the shredded chicken, for texture and color. The result is lush and satisfying.
Ingrediënten
Makes 4 servings
- 2 skinless boneless chicken breast halves
- 4 cups canned fat-free reduced-sodium chicken broth
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 large garlic cloves chopped
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- 1 medium 8-ounce russet potato, peeled and thinly sliced
- ⅛ teaspoon crushed red pepper
- 2 medium zucchini ends trimmed and coarsely shredded
- 1 medium carrot peeled and coarsely shredded
- ½ red bell pepper cut into short 1⁄4-inch strips
- ½ teaspoon salt or to taste
- 2 tablespoons chopped fresh cilantro
Instructies
- Cut the chicken breasts into 2-inch pieces and put them in a medium saucepan.
- Add 2 cups of the chicken broth.
- Bring to a boil over medium heat.
- Reduce heat to low, cover, and simmer until the meat is no longer pink, about 5 minutes.
- Reserve the chicken in the broth off heat.
- In a large saucepan, heat the oil over medium heat and cook the onion, garlic, and oregano, stirring, until the onion is softened, 3 to 4 minutes.
- Add the potato, crushed red pepper, and 2 remaining cups of the chicken broth.
- Bring to a boil, reduce heat to medium-low, cover and cook until the potato is very tender, 12 to 15 minutes.
- Transfer the soup to a blender and purée until smooth.
- Return the puréed soup to the pan.
- Shred the reserved chicken and set aside.
- Add the broth from cooking the chicken to the puréed soup along with the zucchini, carrot, bell pepper, and salt.
- Cook over medium heat, stirring frequently, until the vegetables are tender, 5 to 6 minutes.
- Add the shredded chicken.
- Heat through completely.
- Serve hot, sprinkled with cilantro.
