Chicken Soup

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Servings: 1 Difficulty: Advanced
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A creamy, savory Peruvian-inspired chicken stew served over potatoes
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This hearty dish is a comforting blend of tender shredded chicken, soft potatoes, and a rich, creamy sauce infused with the bright heat of pureed aji chilies. The base starts with a simple chicken stock, which is then enriched with evaporated milk and soaked white bread to create a velvety texture. It’s garnished with hard-boiled eggs, grated Parmesan, and toasted walnuts for added crunch and depth. Perfect for cold evenings, this soup offers a satisfying balance of spice, creaminess, and savory flavors. ItâÂÂs a rustic, home-style meal that feels indulgent yet wholesome, bringing together simple pantry staples into a cohesive and warming bowl.

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Chicken Soup

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 5614.9

Description

This hearty dish is a comforting blend of tender shredded chicken, soft potatoes, and a rich, creamy sauce infused with the bright heat of pureed aji chilies. The base starts with a simple chicken stock, which is then enriched with evaporated milk and soaked white bread to create a velvety texture. It&# 226;ÂÂs garnished with hard-boiled eggs, grated Parmesan, and toasted walnuts for added crunch and depth. Perfect for cold evenings, this soup offers a satisfying balance of spice, creaminess, and savory flavors. ItâÂÂs a rustic, home-style meal that feels indulgent yet wholesome, bringing together simple pantry staples into a cohesive and warming bowl.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil.
  2. Add the sliced carrot, sliced onion, and quartered chicken to the boiling water.
  3. Reduce heat and simmer until the chicken is fully cooked and tender, about 45 minutes.
  4. Remove the chicken from the broth and let it cool enough to handle.
  5. Shred the cooked chicken into small strips and set aside.
  6. Strain the broth, reserving the cooked carrot and onion pieces.
  7. Measure out 3 cups of the clear broth and discard the rest or save for another use.
  8. In a bowl, break the white bread into small pieces and soak them in the evaporated milk until soft.
  9. Heat the cooking oil in a large pot over medium heat.
  10. Sauté the minced onion, minced garlic, and pureed aji chilies in the oil for 3-4 minutes until fragrant.
  11. Add the reserved carrot and onion pieces to the pot and stir to combine.
  12. Pour in the 3 cups of reserved chicken broth.
  13. Add the soaked bread and milk mixture to the pot, stirring gently to incorporate.
  14. Add the shredded chicken to the soup.
  15. Simmer gently for 15-20 minutes, stirring occasionally, until the soup thickens.
  16. Season with freshly ground black pepper to taste.
  17. Arrange the boiled potato slices on serving plates.
  18. Ladle the hot chicken soup over the potatoes.
  19. Garnish with hard-boiled egg halves, grated Parmesan cheese, and chopped walnuts.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 5614.9kcal
% Daily Value *
Total Fat 451.4g695%
Saturated Fat 96.4g482%
Cholesterol 971.8mg324%
Sodium 2113.7mg89%
Total Carbohydrate 140.1g47%
Dietary Fiber 9.5g38%
Sugars 94.5g
Protein 235.9g472%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, soup, creamy, aji, chili, potatoes, bread, evaporated milk, parmesan, walnuts, eggs, garlic, onion, comfort food, stew, peruvian style, warm, dinner
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