Dimitra’s Cuban style chicken soup

Von Dimitra's Dishes · 90 Min.

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Zubereitung

1. Put the chicken, water, onion, garlic, celery, bay leaves, salt and pepper into a large stockpot and bring to a boil over medium-high heat.
2. Skim off any foam that rises to the surface.
3. Lower the heat to low, partially cover, and simmer gently for about 1½ hours, until the chicken is very tender.
4. Take out the chicken and let it cool enough to handle. Discard the skin and bones, then shred the meat into bite-sized pieces.
5. Strain the broth through a fine-mesh sieve into a clean pot and discard the vegetables and bay leaves.
6. Bring the broth back to a gentle boil. Add the potatoes, carrots and corn and cook for about 15–20 minutes.
7. Stir in the rinsed rice and cook for another 15–18 minutes, until the rice and potatoes are tender.
8. Return the shredded chicken to the pot and simmer for 5 minutes to heat through.
9. Stir in the parsley and cilantro if using. Adjust the salt and black pepper to taste.

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