Chicken Souse Soup
- Active Time 10m
- Total Time 55m
Makes 4 to 6 servings
- 6 cups chicken stock
- 1/4 cup whole allspice, tied in cheesecloth
- 1/2 teaspoon crushed red pepper flakes
- 4 cloves peeled garlic, roughly chopped
- 1 cup finely diced onion
- 1 cup finely diced celery
- 1 cup finely diced carrots
- 2 cups peeled finely diced all-purpose potatoes
- 3/4 pound skinless, boneless chicken breasts,
- cut into 1-inch squares about 1/4-inch thick
- 2 tablespoons fresh lime juice
- 2 tablespoons minced fresh mint
- 2 tablespoons minced fresh cilantro
In a 4-quart saucepan, over high heat, bring the chicken stock, allspice and red pepper flakes to a boil. Cover the saucepan, then simmer, over low heat for 10 minutes.
Add the garlic, onion, celery, carrots and potatoes and simmer, covered, for 30 minutes more or until the potatoes are tender.
Add the chicken and cook for 3 to 4 minutes, uncovered or until the chicken is just cooked through. Season with salt to taste and discard the allspice tied in cheesecloth. Remove the saucepan from the heat and add the lime juice, mint and cilantro. Serve immediately.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
174 calories; 1g total fat; 33mg cholesterol; 238mg sodium; 18g carbohydrates; 5g fiber; 21g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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