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

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.