This traditional Nicaraguan chicken soup is a flavorful and hearty dish that is perfect for a cold night. It features a combination of chicken, vegetables, and traditional Nicaraguan spices that will fill your kitchen with a wonderful aroma. The soup is sure to become a family favorite.
Ingredients
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1 lb chicken
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2 tbsp olive oil
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1 cup onion, chopped
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2 cloves garlic, minced
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1 tsp ground cumin
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1 tsp dried oregano
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1 tsp ground coriander
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1 tsp salt
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0.5 tsp black pepper
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2 cups chicken broth
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1 cup potatoes, diced
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1 cup carrots, diced
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1 cup celery, diced
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0.25 cup cilantro, chopped
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1 cup green peas
Chicken
Soup
Nicaragua
Soups
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- short description
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Heat the olive oil in a large pot over medium heat.
Add the onion, garlic, cumin, oregano, coriander, salt, and pepper and cook until the onion is softened, about 5 minutes.
Add the chicken broth, potatoes, carrots, celery, and chicken and bring to a boil.
Reduce the heat to low and simmer until the chicken is cooked through and the vegetables are tender, about 20 minutes.
Stir in the cilantro and green peas and cook until the peas are warmed through, about 5 minutes.
- detailed description
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Heat the olive oil in a large pot over medium heat.
Add the onion, garlic, cumin, oregano, coriander, salt, and pepper and cook, stirring occasionally, until the onion is softened, about 5 minutes.
Add the chicken broth, potatoes, carrots, celery, and chicken and bring to a boil.
Reduce the heat to low and simmer, stirring occasionally, until the chicken is cooked through and the vegetables are tender, about 20 minutes.
Stir in the cilantro and green peas and cook until the peas are warmed through, about 5 minutes.
Serve the soup warm with a sprinkle of cilantro, if desired.
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