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Lime in Chicken Soup
Traditional Jewish chicken soup, served with lime and cilantro. Because that’s how we do.
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Prep Time
1
hour
hr
Cook Time
2
hours
hrs
Course
Soup
Cuisine
Jewish, Salvadoran
Servings
6
Ingredients
1
whole chicken
1/4
cup
chopped cilantro
(or more, depending on your cilantro preference)
1/4
cup
chopped flat leaf parsley
6
cloves
of garlic whole or quartered
your choice
1
cup
of rice
optional
3
Bay Leaves
1
tablespoon
of salt + more to taste
20
black peppercorns
5
allspice berries
4
limes
cut in half
2
large potatoes or 6 small potatoes
chopped to 1/2 inch cubes
2
medium onions
chopped to 1/2 inch cubes
2
carrots
chopped to 1/2 inch cubes
4
stalks celery
chopped to 1/2 inch cubes
2
guisquiles (chayote)
chopped to 1/2 inch cubes
3
small zucchini or yellow squash
chopped to 1/2 inch cubes
1
turnip
chopped to 1/2 inch cubes
1/4
lb
of green beans (
ejotes
)
cut in half
Instructions
Put the whole chicken (with giblets, if that’s your thing) and all chopped vegetables in a large pot.
Add salt + bay leaves, peppercorns, allspice berries, garlic, cilantro and parsley.
Cover with water. Bring to a boil.
Bring down to a gentle simmer and add rice (optional).
Cook for 1.5 hours at gentle simmer, adding water as needed to keep everything covered.
After 1.5 hours chicken should fall apart with touch of a spoon.
Break chicken apart in the pot.
Leave the bones, people can pick them out of their bowls.
Salt and pepper to taste. The longer you cook it, the better it gets, but it can be served after 1.5 hours.
Serve with half a lime, and pass more sliced limes and
thick Salvadoran tortillas
. Let your soul be satisfied. Enjoy!
Notes
Good substitutes: corn, cabbage, yucca root