Description
A hearty and flavorful chicken soup featuring a variety of root vegetables common in Panama.
Ingredients
Scale
- 2 pounds chicken, cut into pieces
- 4 cups water
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 potatoes, diced
- 1 yucca, peeled and cubed
- 1 chayote, chopped
- 1 ear of corn, cut into pieces
- 2 green onions, chopped
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a large pot, combine chicken and water. Bring to a boil and skim off any foam.
- Add onion, garlic, and all vegetables to the pot.
- Season with oregano, salt, and black pepper.
- Simmer for about 45 minutes or until chicken is fully cooked and vegetables are tender.
- Remove the chicken, shred the meat, and return it to the soup. Adjust seasoning if necessary.
- Serve hot, garnished with green onions.
Notes
- For a spicier version, add chopped peppers or a dash of hot sauce.
- This soup can be made a day in advance and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: stovetop
- Cuisine: Panamanian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg