This chicken and vegetable soup is an Argentinean classic. It is as thick as a stew and as creamy as a bisque.
- 6 servings
- 1 hour 10 minutes 5
- 2 large onions, coarsely chopped
- 3½ chicken breasts, cut into 4 pieces
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 cloves garlic, minced
- ½ teaspoon dried thyme leaves, crushed
- 2 bay leaves
- 8 cups chicken stock
- 3 large russet potatoes, peeled cut into chunks
- 6 carrots, cut into 2-inch
- 3 ears corn, cut into 3-inch
- 1 egg yolk, beaten
- ½ cup cream
- 2 teaspoons arrowroot (optional)
- 2 tablespoons minced parsley
- 1 tablespoon minced cilantro
- Preheat oven to 400 °F.
- Spread half of the onions in a large, deep baking dish.
- Place chicken on top.
- Season with salt and pepper.
- Sprinkle garlic, thyme and bay leaves over chicken.
- Spread remaining onions on top; drizzle with 1 cup stock.
- Roast uncovered for 30 minutes, or until chicken turns golden around the edges.
- Place chicken (remove skin, if desired), onions, garlic and herbs in a 6-quart soup pot.
- Deglaze roasting pan with some water or stock and add to the pot.
- Add the remaining stock and the potatoes to the pot.
- Simmer for 15 minutes, then add the carrots and corn.
- Simmer for 25 minutes.
- Using a wide fork, roughly mash at least 4 of the "falling apart" potato chunks to help thicken the soup.
- Beat egg yolk into the cream, then beat in ½ cup of the stock from the soup pot.
- Blend in the arrowroot if you want a thicker soup.
- Pour the cream mixture back into the soup, stirring until well-blended.
- Just before serving, add the minced parsley and cilantro.
- Ladle into wide, deep soup bowls.
- Make sure each bowl has a chunk of potato, a piece of chicken, a couple of carrots and a piece of corn.
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