Caribbean Chicken Soup

Health Benefits: Cilantro has anti-inflammatory properties and recent studies have shown that it may help lower cholesterol.

Recipe and information prepared by Chef Miriam Zamparelli, Chef Ross Posmentier, Georgia Giannopoulos, RD and Jackie Topol, RD.

Recipe Yield: 8-10 Servings

Ingredients

Soup

•  1 whole chicken, cut into 8 pieces, skin on
•  1 teaspoon salt
•  1/2 teaspoon ground white pepper
•  2 tablespoons olive oil
•  3 tablespoons sofrito
•  2 tablespoons tomato paste
•  3 quarts chicken stock
•  3/4 teaspoon dried oregano
•  2 bay leaves
•  2 fresh corn on the cob
•  2 green plantains
•  1 lb yuca
•  1 lb sweet potatoes
•  1 lb butternut squash
•  1 bunch cilantro
•  1/2 bunch Italian parsley
•  1 avocado, sliced (optional)

Directions

Soup

1.  Season cut chicken with salt and pepper. Heat olive oil in a large pot, add chicken, and cook until lightly browned (15-20 minutes). Add sofrito and tomato paste, cook for 5 minutes, then add chicken stock, dried oregano, bay leaves, and bring to a boil. Lower heat to a medium simmer and cook for 10 more minutes.
2.  Cut the corn into 1-inch thick rounds, then peel and chop the remaining vegetables into 1-inch cubes. Every 5 minutes, add a vegetable to the pot in this order: corn, plantains, yuca, sweet potatoes, then butternut squash. Cook the butternut squash for an additional 5 minutes. Chop the cilantro and parsley and add to the soup just before serving. Garnish the soup with slices of avocado and a sprig of cilantro. Remove the chicken skin before eating.

Citrus Cream

1.  Place sour cream, sugar, the zest of 1 lime, and juice of ½ lime in a bowl and whisk.

Nutrition Facts