The Story of My Life Chicken Soup

Recipe from

Recipe Time

Prep: 25 Minutes
Cook: 1 Hour, 35 Minutes

Ingredients

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

Preparation

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.

Note:

Michelle Bernstein,

Michy's, Miami, Florida,

May 2011