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Recipe: Ocean Reef Club Bogota-Style Chicken and Potato Soup (with corn, peas and cilantro)

Soups
BOGOTA-STYLE CHICKEN AND POTATO SOUP



1 (4 to 5 pound) whole chicken, cut into 8 pieces
3 carrots, peeled and cut into fourths
2 stalks celery, cut into chunks
1 large onion, cut into eighths
1 bay leaf
8 cups water
1 tbsp salt
2 pounds assorted small and medium potatoes, sliced thin
3 ears frozen corn, cut into 2- to 4-inch thick slices
1 cup frozen peas
1 cup chopped fresh cilantro
GARNISHES:
1 avocado, diced
1/2 cup capers, drained
4 hard-cooked eggs, chopped

In large soup pot over high heat, combine chicken pieces, carrots, celery, onion, bay leaf and 8 cups 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.

TO SERVE:
Spoon soup into deep bowls. Garnish each with sprinkling of avocado dice, capers and hard-cooked eggs.

Makes 6 servings
Source: the Cooking School at the Ocean Reef Club, Miami, FL and the National Chicken Council
MsgID: 3156524
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Served in a Bowl - 09-12-14 Dail...
Board: Daily Recipe Swap at Recipelink.com
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