| Prep: 20 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 440 | 8g | 2g | 65g |
| sugars | fibre | protein | salt |
| 10g | 6g | 35g | 1.5g |
Who doesn’t love a food journey that combines warmth, home comfort and exotic touch? That’s exactly what the Andean Chicken Soup with Huacatay brings to the table. It’s a taste of the high Peruvian altitudes, right in our backyards. This delightful soup is colorful, earthy, and full of nutrients – a real conversation-starter at any dinner table. A crowning glory to a wholesome family meal, or a heartwarming dish to cozy up with on a chilly night, this recipe is a versatile little wonder.
The Flavors and Health Perks
In this version of the Andean Chicken Soup with Huacatay, we start with a healthy base of olive oil. The recipe then takes us weaving through a trail of fragrant onions, garlic, and an ensemble of colorful vegetables. Each ingredient not only contributes unique flavors and textures but brings along a host of health benefits. For instance, the antioxidants in onions and garlic help boost immunity, while the olive oil is heart-healthy. The vegetables add a nutritious crunch, and the chicken provides lean protein. The exotic flavor of Huacatay, a Peruvian black mint, gives this soup an authentic Andean finish, while herbs like cilantro, oregano, and thyme deepen the flavor profile.
The Allure of the Recipe: A Personal Touch
As someone whose roots lie in the Louisiana bayous, the open-hearted, warmth-embracing qualities of a good soup resonate with me. And while my French ancestry has me predisposed to an inclination for sophisticated and nuanced flavors, there’s something about this Andean Jewel that captures my heart. The Andean Chicken Soup with Huacatay is reminiscent of hearty soul food, yet it possesses a unique flavor palate that sets it apart.
There’s something notably comforting and therapeutic about preparing, cooking, and eventually enjoying this soup. The colorful cornucopia of ingredients and the slow simmering process lend itself to a relaxing, experience, making the end result taste all the more satisfying.
Those who enjoy the robust flavors of a good Gumbo or even a Chicken Pot Pie might find a new favorite in this Peruvian specialty. It could also pair wonderfully with staples like crusty bread or a fresh garden salad.
Check out Food & Wine for more on Peruvian style chicken soups, or learn more about the health benefits of onions and garlic from Healthline.
What You’ll Need
- 2 tablespoons extra virgin olive oil
- 2 large onions, finely diced
- 2 cloves of garlic, minced
- 2 lbs boneless chicken breast
- 1 carcass of a cooked chicken (optional)
- 1 cup of peeled and chopped tomatoes
- 2 large peeled carrots, chopped
- 1 large bell pepper, chopped
- 2 celery sticks, chopped
- 1 peeled and chopped sweet potato
- 2 ears of corn, cut into rounds
- 6 cups of water or chicken broth
- Salt and pepper to taste
- 1 cup of fresh huacatay leaves or 2 tablespoons of huacatay paste
- 2 tablespoons of fresh cilantro, chopped
- 1 tablespoon of fresh oregano leaves
- 1 tablespoon of fresh thyme leaves
- 6 servings of cooked white rice
- 1 sliced avocado for garnish
- 1 lime, cut into wedges for serving
Method
Step One
Begin by heating the extra virgin olive oil in a large pot over medium heat. Once the oil is heated, add the finely diced onions and minced garlic. Cook these until the onions are translucent and the garlic is fragrant.
Step Two
Add the boneless chicken breast to the pot, and if you’re using it, the carcass of a cooked chicken. Cook this until the chicken is well-browned on all sides.
Step Three
Next, add the peeled and chopped tomatoes, chopped carrots, bell pepper, celery sticks, and sweet potato to the pot. Stir to combine everything and allow these to cook for a few minutes.
Step Four
Now, add the ears of corn that have been cut into rounds, as well as the water or chicken broth. Season with salt and pepper to taste. Bring the soup to a simmer and let it cook for around 30 minutes, or until the chicken is cooked through and the vegetables are tender.
Step Five
In the meantime, you can prepare the herb mixture. Combine the huacatay leaves or paste, chopped cilantro, oregano leaves, and thyme leaves in a small bowl. Mix them together until they are well combined.
Step Six
Once the chicken is cooked and the vegetables are tender, remove the chicken from the pot and shred it. Return the shredded chicken to the pot. Then, stir in the herb mixture and let it cook for another 10 minutes to allow the flavors to meld together.
Step Seven
To serve, divide the cooked white rice between six bowls. Ladle the soup over the rice, making sure to distribute the chicken and vegetables evenly. Garnish with sliced avocado, and serve with a wedge of lime on the side. Enjoy your Andean Chicken Soup with Huacatay!
