Venezuelan Chicken Soup
Equipment
- Large pot
- Cutting board
- Knife
- Wooden spoon
Ingredients
2 tablespoons of olive oil
1 large onion, finely chopped
2 cloves of garlic, minced
3 carrots, sliced
2 stalks of celery, sliced
1 red bell pepper, diced
2 chicken breasts, bone-in for extra flavor
6 cups of chicken broth
1 cup of corn kernels, fresh or frozen
1/2 cup of chopped cilantro
Salt and pepper to taste
Lime wedges for serving
Instructions
Heat The Oil
- Heat the olive oil in a large pot over medium heat.
Sauté The Vegetables
- Add the onion, garlic, carrots, celery, and bell pepper. Sauté until the vegetables are softened, about 5 minutes.
Cook The Chicken
- Place the chicken breasts in the pot and pour in the chicken broth. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, about 25 minutes.
Shred The Chicken
- Remove the chicken from the pot, let it cool slightly, and then shred it, discarding the bones.
Finish The Soup
- Return the shredded chicken to the pot, add the corn and half of the cilantro. Simmer for another 10 minutes. Season with salt and pepper to taste.
Notes
Venezuelan chicken soup traditionally includes ingredients like avocado and plantains. Feel free to add these towards the end of cooking for an authentic touch!