Bogotá-Style Chicken and Potato Soup

  • Yield 6 servings
  • Prep 25 mins
  • Cook 85 mins

A Latin American-inspired chicken soup is topped with avocado, capers and hard-cooked eggs.

National Chicken Council


1 -- whole chicken, 4 to 5 pounds, cut into 8 pieces
3 -- carrots, peeled and cut into fourths
2 stalks celery, cut into chunks
1 large onion, cut into eighths
1 -- bay leaf
8 cups water
1 tablespoon salt
2 pounds assorted small and medium potatoes, sliced thin
3 -- ears frozen corn, cut 2- to 4-inch thick slices
1 cup frozen peas
1 cup chopped cilantro
1 -- avocado, diced
1/2 cup capers, drained
4 -- hard-cooked eggs, chopped


  1. In large soup pot over high heat, combine chicken pieces, carrots, celery, onion, bay leaf and water. Bring to a boil; reduce heat to low, add salt and simmer, partially covered, for 45 minutes.
  2. Remove chicken and carrots from pot with a slotted spoon; set aside. Strain broth through a fine sieve; return strained broth to soup pot. Discard onion, celery and bay leaf. Add sliced potatoes, bring broth to a boil, reduce heat and simmer, partially covered, for 30 minutes. While broth is simmering, shred chicken and discard bones.
  3. Add corn, peas, cilantro and reserved chicken and carrots to soup pot; simmer for additional 10 minutes.
  4. Spoon soup into deep bowls. Garnish each with sprinkling of avocado dice, capers and hard-cooked eggs.

From the Cooking School at the Ocean Reef Club, Miami, Fla.



Get every new post delivered to your Inbox.

Join 254 other followers