Chicken Soup

This unique twist on chicken soup combines tender shredded chicken with a rich, spicy sauce made from pureed Aji chilies, garlic, and milk-soaked bread. The dish is served over hearty boiled potatoes and garnished with hard-boiled eggs and toasted walnuts, creating a satisfying balance of textures and flavors. Its a comforting, protein-packed meal that brings warmth to the table, perfect for chilly evenings or when you need something substantial yet homey. With its blend of mild creaminess from the evaporated milk and a kick of heat from the chilies, this soup is both soothing and invigorating. Ideal for family dinners or meal prep, its a recipe that warms the soul and satisfies cravings.

Cooking Method: Boiling, Grilling

Cuisine: American

Courses: Soups

Difficulty: Intermediate

Servings: 1

Calories: 2469.5

Dietary: Gluten-free

Description

This unique twist on chicken soup combines tender shredded chicken with a rich, spicy sauce made from pureed Aji chilies, garlic, and milk-soaked bread. The dish is served over hearty boiled potatoes and garnished with hard-boiled eggs and toasted walnuts, creating a satisfying balance of textures and flavors. Its a comforting, protein-packed meal that brings warmth to the table, perfect for chilly evenings or when you need something substantial yet homey. With its blend of mild creaminess from the evaporated milk and a kick of heat from the chilies, this soup is both soothing and invigorating. Ideal for family dinners or meal prep, its a recipe that warms the soul and satisfies cravings.

Ingredients

1 whole Carrot; peeled and sliced
2 whole Onions; one sliced -- one minced
4 lbs Chicken; quartered
1/2 whole Loaf white bread; crust removed
1 whole Oz can evaporated milk
8 whole Fresh Aji chilies; seeded and stemmed
Pureed in a blender
8 whole Or yellow wax hot or red jalapenos
2 cloves Garlic; minced
1/4 cups Cooking oil
3 cups Chicken broth
1/4 cups Chopped walnuts
6 whole To 8 potatoes; boiled in their jackets
Peeled and sliced
3 whole Hard-boiled eggs

Directions

1
Bring 1 quart of salted water to a boil in a large pot. Add the carrot, sliced onion, and quartered chicken.
2
Poach the chicken until fully cooked, about 45 minutes. Remove the chicken from the water and let it cool.
3
Shred the cooled chicken into small strips. Strain the broth, reserving the carrot, onion, and 3 cups of the broth.
4
Break the crustless white bread into pieces and soak them in the evaporated milk.
5
In a large pot, saut the minced onion, pureed Aji chilies, and garlic in cooking oil for a few minutes.
6
Add the reserved carrot and onion to the pot. Stir over medium heat for about 20 minutes until the mixture thickens.
7
Add the shredded chicken to the thickened sauce. Season with freshly ground black pepper to taste.
8
Boil the potatoes in their jackets until tender. Peel and slice them.
9
Place the sliced potatoes on serving plates. Pour the chicken sauce over the potatoes.
10
Garnish with halved hard-boiled eggs and chopped walnuts.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 2469.5kcal

% Daily Value *
Total Fat 130.4g201%
Saturated Fat 39.0g195%
Cholesterol 903.1mg302%
Sodium 1659.6mg70%
Total Carbohydrate 79.4g27%
Dietary Fiber 13.2g53%
Sugars 35.8g
Protein 214.9g430%

* 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, aji chilies, comfort food, spicy, potatoes, hard-boiled eggs, creamy, walnuts, garlic, onion, carrot, evaporated milk, bread, hearty, warm, home-style, meal prep

Read it online: https://www.chefs-mate.com/recipe/chicken-soup-4/