Search
by Ingredient

Crillo De Pollo

StarStarStarStarHalf star

Submitted by pumpkin

YIELD

6 servings

PREP

10

COOK

READY

Ingredients

2 2
LARGE LARGE ONIONS
coarsely chopped
3 ½ 3.5
X X CHICKEN BREASTS
cut into 4 pieces *
1 5
TEASPOON ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
4 4
X X GARLIC CLOVES
minced *
½ 2.5
TEASPOON ML THYME
dried, crushed *
2 2
X X BAY LEAVES *
8 1.9
CUPS L CHICKEN BROTH
3 3
LARGE LARGE POTATOES
cut into chunks
6 6
X X CARROTS
cut into 2-inch *
3 3
EARS EARS CORN
cut into 3-inch *
1 1
X X EGG YOLKS
beaten *
½ 118
CUP ML CREAM
2 1E+1
TEASPOONS ML ARROWROOT FLOUR
(optional)
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
minced
1 15
TABLESPOON ML CILANTRO
minced

Directions

This chicken and vegetable soup is an Argentinean classic.

It is as thick as a stew and as creamy as a bisque.

Preheat oven to 400℉ (200℃).

Spread half of the onions in a large, deep baking dish .

Place chicken on top.

Season with salt and pepper. Sprinkle garlic, thyme and bay leaves over chicken.

Spread remaining onions on top; drizzle with 1 cup stock.

Roast uncovered for 30 minutes, or until chicken turns golden around the edges.

Place chicken (remove skin, if desired), onions, garlic and herbs in a 6-quart soup pot.

Deglaze roasting pan with some water or stock and add to the pot.

Add the remaining stock and the potatoes to the pot.

Simmer for 15 minutes, then add the carrots and corn.

Simmer for 25 minutes.

Using a wide fork, roughly mash at least 4 of the inchfalling apart inch potato chunks to help thicken the soup.

Beat egg yolk into the cream, then beat in ½ cup of the stock from the soup pot.

Blend in the arrowroot if you want a thicker soup.

Pour the cream mixture back into the soup, stirring until well-blended.

Just before serving, add the minced parsley and cilantro.

Ladle into wide, deep soup bowls.

Make sure each bowl has a chunk of potato, a piece of chicken, a couple of carrots and a piece of corn.

Serves 6.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 543g (19.2 oz)
Amount per Serving
Calories 307 23% from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 17%
Trans Fat 0g
Cholesterol 23mg 8%
Sodium 869mg 36%
Total Carbohydrate 16g 16%
Dietary Fiber 4g 15%
Sugars g
Protein 24g
Vitamin A 5% Vitamin C 28%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

Email this recipe