Colombian Chicken Soup Recipe

Ingredients

  • 1 tablespoon drained small capers
  • ¼ cup plus 2 tablespoons fat-free yogurt
  • 1 Hass avocado, diced
  • ½ pound thick asparagus, cut into 1-inch lengths
  • ½ pound white potatoes, peeled and cut into ¾-inch cubes
  • Freshly ground pepper
  • 8 cups low-sodium chicken broth
  • + 9 more ingredients
    • ½ cup plus 2 tablespoons chopped cilantro
    • ½ teaspoon ground cumin
    • 2 shucked ears of corn, each cut into 6 rounds
    • 2 garlic cloves, smashed
    • ½ cup thinly sliced scallions (about 3)
    • 1 whole skinless chicken breast, on the bone (about 1 ½ pounds)
    • Salt
    • 1 1/3 cups water
    • 2/3 cup short-grain brown rice

In a small saucepan, cover the rice with the water and bring to a boil. Reduce the heat, cover and simmer until the rice is tender, 35 to 45 minutes. Remove from the heat and let stand for 10 minutes, then season with salt and fluff with a fork. Meanwhile, in a large saucepan, combine the chicke...

View full recipe at SpringPad

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