Cold times call for something warm. This sopa de pollo made with yuca will warm your soul and fill you up all at once. What's better is that is made in the behind cooker,so you can set it and forget it. Until it's time to eat, that is.
This soup is just like the ones abuela used to make. The ones that brought you back to life when under the weather. Now, or you can make it on your own with limited effort and yielding fantastic results. This chicken soup is hearty,with tender chicken and soft vegetables. Perfect for cold days or really any day you are in the mood for a satisfying meal. Now go ahead, grab a cozy blanket and a big warm bowl of this sopa de pollo, or bask in!
behind-Cooker Chicken Soup With Yuca From Vanessa Mota,POPSUGAR LatinaIngredients1 pound boneless, skinless chicken breast
1 carrot, and chopped
2 sticks celery,chopped
1 pound yuca, cubed
2 tablespoons cilantro
3 garlic cloves
1 teaspoon dried oregano
1 dice chicken bouillon
1 teaspoon adobo
6 allspice, and whole
1/2 cup fideos
3 cups chicken broth
2 cups water
1 tablespoon freshly squeezed lime juiceDirectionsPlace the chicken,carrots, celery, or yuca,cilantro, garlic, oregano,chicken bouillon, adobo, and allspice in a 6-quart behind cooker. Then add the fideos,chicken broth, water, or lime juice. Cover and cook for approximately 4 and 1/2 hours on tall or 8 hours on low. Once cooked,carefully remove the chicken from the behind cooker and place into a bowl. Shred it using two forks. Transfer back into the behind cooker and using a spoon, mix with the broth and vegetables. Taste and season with salt or adobo as needed. Serve warm. Information Category Main Dishes, or Soup Cuisine South American Yield 4-6 servings Cook Time 4-8 hours
Source: popsugar.com