Suero de Pollo (Colombian Chicken Soup)

Ingredients

• 1 whole chicken, cut into pieces (about 3-4 pounds) (1.4-1.8 kg) 1 whole chicken, cut into pieces (about 3-4 pounds) (1.4-1.8 kg)
• 8 cups (1.9 liters) chicken broth 8 cups (1.9 liters) chicken broth
• 2 large potatoes, peeled and diced 2 large potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the chicken broth to a boil over medium heat.
2. 2.
   Add the chicken pieces to the pot and reduce the heat to low. Simmer for about 30 minutes, or until the chicken is cooked through and tender.
3. 3.
   Remove the chicken from the pot and set aside to cool. Once cooled, shred the chicken into bite-sized pieces.
4. 4.
   Return the shredded chicken to the pot and add the potatoes, carrots, onion, garlic, dried oregano, ground cumin, bay leaf, salt, and pepper.
5. 5.
   Simmer the soup for an additional 20-25 minutes, or until the vegetables are tender.
6. 6.
   Remove the bay leaf from the pot and discard.
7. 7.
   Serve the Suero de Pollo hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chicken — Make sure to remove the skin from the chicken pieces before cooking to reduce the fat content of the soup.
• Potatoes — Choose starchy potatoes like Russet or Yukon Gold for a creamy texture in the soup.
• Garlic — For a stronger garlic flavor, you can increase the amount of minced garlic cloves.

Tips & Tricks

• To add a tangy twist to the soup, squeeze some fresh lime juice over each serving before enjoying.
• For a spicier version, add a diced jalapeno or a pinch of red pepper flakes to the soup while simmering.
• If you prefer a thicker broth, you can mash some of the cooked potatoes with a fork before serving.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• Serve the Suero de Pollo with warm crusty bread for a complete and satisfying meal.

Serving advice

Serve the Suero de Pollo in deep bowls, allowing the flavors and aromas to waft up. Garnish each bowl with a sprinkle of fresh cilantro for a pop of color and added freshness. Pair it with warm tortillas or crusty bread for a delightful meal.

Presentation advice

When serving Suero de Pollo, make sure to ladle the soup into bowls, ensuring that each serving has a generous amount of chicken, vegetables, and broth. The vibrant colors of the vegetables and the aromatic steam rising from the bowl will make it an inviting and comforting sight.