Description
A hearty and comforting Panamanian chicken soup featuring a flavorful broth enriched with a variety of root vegetables and aromatic herbs. This traditional soup combines tender chicken pieces with nutritious ingredients like yucca, chayote, potatoes, and corn, simmered to perfection for a warming meal.
Ingredients
Scale
Chicken and Broth
- 2 pounds chicken, cut into pieces
- 4 cups water
Vegetables and Aromatics
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 potatoes, diced
- 1 yucca, peeled and cubed
- 1 chayote, chopped
- 1 ear of corn, cut into pieces
- 2 green onions, chopped (plus extra for garnish)
Seasonings
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Combine chicken and water: In a large pot, place the chicken pieces and add 4 cups of water. Bring the mixture to a boil over medium-high heat, skimming off any foam that rises to the surface to ensure a clear broth.
- Add aromatics and vegetables: Once the broth is boiling and skimmed, add the chopped onion, minced garlic, sliced carrots, diced potatoes, peeled and cubed yucca, chopped chayote, and corn pieces to the pot.
- Season the soup: Stir in the oregano, salt, and black pepper evenly throughout the soup to start building the foundational flavors.
- Simmer until cooked: Reduce the heat to low and let the soup simmer gently for about 45 minutes. Cook until the chicken is fully cooked and the vegetables are tender but still hold their shape.
- Shred the chicken: Carefully remove the chicken pieces from the pot, shred the meat with forks, discard bones and skin if desired. Return the shredded chicken back into the soup. Taste and adjust seasoning if needed.
- Serve: Ladle the soup into bowls and garnish with chopped green onions. Serve hot for a comforting meal.
Notes
- Skimming foam at the start results in a clearer broth and better flavor.
- You can substitute chicken thighs or breast depending on preference for tenderness or leanness.
- Adjust salt to taste, especially if using salted stock or broth instead of plain water.
- This soup can be made a day ahead and reheat well, allowing flavors to deepen.
- Optional: Add fresh cilantro or a squeeze of lime for additional brightness.
