Recipe "chicken soup and Latin":
Update picture to the recipe from 17.05.2009.
This soup lovers thick and hearty soups. He has a rich chicken flavor. A special taste to this soup gives the lemon juice, which is added just before serving.
If you have the opportunity to cook this rustic chicken soup - highly recommend you to do it - the flavor is not comparable with the usual chicken-broiler.
Ingredients 6 servings:
1 chicken, weighing about 1.5 kg
Bank of canned sweet corn
1 kg of potatoes
2-3 celery stalk
2-3 small carrots
2 small onions (just remove the top layer of the husk)
10 sprigs cilantro 2 tablespoons + chopped green
2 bay leaves
1 tsp black peppercorns
60 ml freshly squeezed lemon juice
salt to taste
Chicken cut into 8 pieces and place in a saucepan. There also ship cut into 3 pieces of carrots and celery stalks, cut into quarters bulbs, half of a potato, bay leaf, pepper and a sprig of cilantro.
Fill 2.5 liters of water over high heat, bring to a boil, reduce the flame and cook for 35-45 minutes until the chicken is ready, and the potatoes are tender.
The remaining potatoes cut into cubes.
Take out the chicken and kartoel in separate bowls.
Broth strain, 1 cup cast, the rest return to the pot. Left broth pour into a bowl and make a potato puree.
Remove the bones from the chicken. Cut into small pieces (you can just make out the hands).
Add the sauce to the broth and mix well. There also send diced raw potatoes and bring to a boil over low heat, covered cook for 10-15 minutes until the potatoes are tender.
Add to the pan sliced chicken meat, corn, and salt. Warming up. Before serving, add the lemon juice and chopped cilantro.