Armed with a chicken, a pot, spices and vegetables, I am on a mission to get rid of this cold. A caring friend emailed her recipe for Chicken Posole, which I was very excited to make, only to I could not find any hominy in town. Inspired by her recipe I am experimenting with a new variation of chicken soup combining what I have on hand. This can be made stove top or in a slow cooker. One bowl and I feel better already….now that’s comfort food!
Chicken Soup with Fresh Corn and Sweet Potatoes
Ingredients: Chicken Stock
- 1 chicken, cut up
- olive oil
- 1 small head of garlic, peeled, cloves halved lengthwise
- 2 bay leaves
- 2 stalks of celery, cut in thirds
- 2 carrots, cleaned, peeled, cut in thirds
- 1 small yellow onion, roughly chopped
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon whole black peppercorns
- 3 carrots, cleaned, cut into 1″ slices
- 3 stakes of celery, cut into 1″ slices
- 1 ear of fresh corn, shucked and corn silks removed, cut into 4 pieces
- 1 sweet potato, cut into 1 1/2″ round slices, cut each slice in half
- 1 cup of green salsa
- chopped fresh cilantro
- 2 radishes, thinly sliced
- 1 tablespoon of finley sliced serrano or jalepeno pepper
- 1 lime, cut in half
Make the Stock
- Pat dry chicken pieces, add salt and pepper
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add chicken, garlic and bay leaves; sauté until chicken is slightly brown on both sides.
- Add carrots, celery, onion and spices and enough water to cover chicken and vegetables.
- Bring the broth to a boil and then reduce heat to a simmer, cooking until the chicken is very tender, about 1 hour.
- Remove the chicken and place in a large bowl.
- Using a very fine sieve, strain the broth into a large bowl or stockpot. Discard the vegetables. Set Broth aside.
Make the Soup
- Remove and discard the skin and bones from the chicken, shred or cut meat into 1-inch pieces
- Place chicken and chicken broth in a large pot; add corn, sweet potato, carrots and celery. Taste broth, and add more salt if needed.
- Cook over medium heat and bring to a boil.
- Reduce heat to medium-low and simmer for 20 minutes
- Add 1 cup of green salsa, simmer for another twenty minutes
- Serve with chopped up fresh garnishes and a squeeze of lime