You are here: Home » Recipes » Bogotá-Style Chicken and Potato Soup 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 PrintEmail Ingredients 1 -- whole chicken, 4 to 5 pounds, cut into 8 pieces3 -- carrots, peeled and cut into fourths2 stalks celery, cut into chunks1 large onion, cut into eighths1 -- bay leaf8 cups water1 tablespoon salt2 pounds assorted small and medium potatoes, sliced thin3 -- ears frozen corn, cut 2- to 4-inch thick slices1 cup frozen peas1 cup chopped cilantro1 -- avocado, diced1/2 cup capers, drained4 -- hard-cooked eggs, chopped Instructions 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. 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. Add corn, peas, cilantro and reserved chicken and carrots to soup pot; simmer for additional 10 minutes. 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.