Busters Recipes

Peruvian Chicken Soup

Ingredients:

2 ½ lbs. chicken quartered
2 potatoes, peeled and cut into 6 pieces
6 tablespoons rice, rinsed and drained
1 stalk celery
1 tablespoon chopped garlic
1 tablespoon salt
8 1/2 cu of water
1/2 cup of frozen mixed vegetables (diced carrots, cut green
beans,
whole corn kernels)
1/2 bunch cilantro
Pepper
fresh Lime juice,

Bring chicken, potatoes, rice, celery, garlic, 1 teaspoon
salt and 8 cups of water to boil in a large saucepan over high
heat.

Reduce heat to medium and simmer until chicken is tender,
stirring every 15 minutes.

Add frozen mixed vegetables.

Process cilantro and remaining 1/2 cup water in blender.

Stir into soup mixture. Remove soup from heat. Remove
chicken and celery stalk.

When chicken is cool enough to handle, remove meat from
bones. Discard skin, bones and celery stalk. Return chicken
meat to soup.

Bring soup to simmer over medium heat and cook for 5
minutes.

Add remaining 2 teaspoons salt and pepper to taste.

Sprinkle with lime juice to taste just before serving if
desired.

Servings: 8-10

Takes about 45 minutes to make.

< Prev		Next >