Name: Chimichurri Chicken Soup
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Whole chicken - 1; Chicken broth - 4 cups; Beef broth - 2 cups; Whole tomatoes, or to taste - 6 small; Bell peppers, stemmed and seeded - 4; Red onion - 1 large; Jalapeno peppers, stemmed - 3; Garlic, or to taste - 4 cloves; Parsley, chopped, or more to taste - 1 cup; Extra-virgin olive oil - ¾ cup; Red wine vinegar - 3 tablespoons; Minced garlic, or to taste - 3 tablespoons; Dried oregano - 3 tablespoons; Ground cumin - 3 teaspoons; Hot sauce (such as Tabasco®) - ½ tablespoon; Salt - ½ teaspoon; Potatoes, peeled and chopped - 4 medium; Parsnips, peeled and chopped - 4; Carrots, chopped - 3; Chopped cilantro - 1 cup; Salt and ground black pepper to taste - 1 pinch

Ingredients for - Chimichurri Chicken Soup

1. Whole chicken 1

2. Chicken broth 4 cups

3. Beef broth 2 cups

4. Whole tomatoes, or to taste 6 small

5. Bell peppers, stemmed and seeded 4

6. Red onion 1 large

7. Jalapeno peppers, stemmed 3

8. Garlic, or to taste 4 cloves

9. Parsley, chopped, or more to taste 1 cup

10. Extra-virgin olive oil ¾ cup

11. Red wine vinegar 3 tablespoons

12. Minced garlic, or to taste 3 tablespoons

13. Dried oregano 3 tablespoons

14. Ground cumin 3 teaspoons

15. Hot sauce (such as Tabasco®) ½ tablespoon

16. Salt ½ teaspoon

17. Potatoes, peeled and chopped 4 medium

18. Parsnips, peeled and chopped 4

19. Carrots, chopped 3

20. Chopped cilantro 1 cup

21. Salt and ground black pepper to taste 1 pinch

How to cook deliciously - Chimichurri Chicken Soup

1 . Stage

Combine whole chicken, chicken broth, beef broth, tomatoes, bell peppers, red onion, jalapenos, and garlic in a large stockpot and bring to a boil. Reduce heat and let simmer until chicken can be easily pulled off the bone, 40 minutes to 1 hour

2 . Stage

Make chimichurri while chicken is boiling. Place parsley, olive oil, vinegar, minced garlic, oregano, cumin, hot sauce, and salt in the container of a blender or food processor. Blend on medium speed until evenly combined, about 10 seconds.

3 . Stage

Remove chicken from the broth and let cool in a separate bowl. Fill blender halfway with stock. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into pot. Repeat with remaining stock.

4 . Stage

Return stock to the heat and add potatoes, parsnips, carrots, and cilantro. Simmer until vegetables are tender, 25 to 30 minutes.

5 . Stage

Pull chicken meat off the bones and add to the soup. Stir in 1/4 to 1/2 cup chimichurri. Season with salt and freshly ground pepper.