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The Story of My Life Chicken Soup

Graciela Catarossi
Prep time 25 mins
Cook time 1 hr, 35 mins
Yield Makes 10 servings


  • 6 bone-in, skinless chicken pieces (about 4 pounds)
  • 2 cups minced yellow onion
  • 1 cup finely diced celery
  • 1 cup finely diced carrots
  • 1 dried bay leaf
  • 4 quarts chicken stock, low-sodium chicken broth, or water
  • 2 cups finely diced chayote or butternut squash
  • 2 cups peeled sweet potato, diced
  • 2 medium ears corn, cut into 1/2-inch rounds, or 1 cup fresh corn kernels
  • 1/2 cup loosely packed fresh dill sprigs
  • 1 serrano pepper, thinly sliced
  • 1/4 cup chopped fresh cilantro
  • Salt and freshly ground black pepper to taste
  • 2 limes, cut into wedges

How to Make It

  1. Place first 6 ingredients in a large stockpot. (Chicken should be covered by 1 inch of liquid.) Bring to a boil over high heat. Reduce heat, and simmer 1 hour or until chicken is cooked through. Transfer chicken to a plate, and set aside.

  2. Add squash and next 4 ingredients to pot. Simmer 20 minutes or until vegetables are cooked al dente.

  3. Shred chicken, and add to vegetables in pot. Simmer 5 minutes or until chicken is heated through. Remove bay leaf, and discard. Stir in cilantro; season with salt and pepper. Garnish each serving with lime wedges.

Michy's, Miami, Florida