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Ingredientes
- 2 1/2 lb skinless chicken pcs - (to 3), fat remo Salt to taste Freshly-grnd black pepper to taste
- 5 tsp grnd cumin
- 2 tsp grnd turmeric
- 1 lrg whole or possibly sliced onion
- 6 x carrots cut 2" lengths
- 4 lrg garlic cloves coarsely minced
- 2 quart water
- 6 x boiling potatoes
- 6 x zucchini halved, and cut 1" slices
- 1/2 lb green beans cut 2" lengths Kernels from 1 ear corn (optional)
Direcciones
- Place the chicken in a large stew pan or possibly pot. Sprinkle with salt and pepper to taste and the cumin and turmeric. Add in the onion, carrots, garlic and water. Bring to a boil. Cover and cook over low heat, skimming the foam occasionally, 1 hour.
- Peel the potatoes, if you like. Halve them (or possibly quarter if large), add in to the soup and simmer 10 min. Add in the zucchini, green beans and corn, if using, and bring to a simmer. Cover and cook the soup over low heat till the vegetables are tender, 15 min.
- Skim off the fat. (If you're making the soup ahead, chill, then skim off the fat). Season generously with salt and pepper. Remove the onion if whole and then the chicken, discarding any remaining skin, and cut the meat from the bones. Throw away the bones and return the meat to soup.
- Serve the soup in fairly shallow bowls with the chicken and vegetables.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 884g | |
| Recipe makes 6 servings | |
| Calories 509 | |
| Calories from Fat 186 | 37% |
| Total Fat 20.71g | 26% |
| Saturated Fat 5.76g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 174mg | 7% |
| Potassium 1767mg | 50% |
| Total Carbs 49.68g | 13% |
| Dietary Fiber 11.0g | 37% |
| Sugars 7.1g | 5% |
| Protein 32.92g | 53% |
