Chicken and Root Vegetable Soup (Sancocho) Recipe

Name: Chicken and Root Vegetable Soup (Sancocho)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6-8 servings
Ingredients: 2 tbsp. canola oil; 3 cloves garlic, crushed; 1 large yellow onion, minced; 1 plum tomato, cored, seeded, and finely chopped; 10 cups chicken stock; 8 sprigs cilantro; 8 skinless chicken thighs; 8 oz. red potatoes, peeled and cut into 1″ chunks; 3 medium carrots, peeled and sliced crosswise; 1 large green plantain, peeled and cut into 1″ chunks; 2 oz. spaghetti, broken in half; Kosher salt and freshly ground black pepper, to taste

Ingredients

2 tbsp. canola oil
3 cloves garlic, crushed
1 large yellow onion, minced
1 plum tomato, cored, seeded, and finely chopped
10 cups chicken stock
8 sprigs cilantro
8 skinless chicken thighs
8 oz. red potatoes, peeled and cut into 1″ chunks
3 medium carrots, peeled and sliced crosswise
1 large green plantain, peeled and cut into 1″ chunks
2 oz. spaghetti, broken in half
Kosher salt and freshly ground black pepper, to taste

PREP TIME 20m	COOK TIME 40m	TOTAL TIME 1h
YIELD 6-8 servings

Instructions

Heat oil in an 8-qt. saucepan over medium heat; add garlic, onions, and tomatoes; cook until soft, about 8 minutes.
Add stock, cilantro, and chicken; cook for 20 minutes. Add potatoes, carrots, and plantain; cook until everything is tender, about 25 minutes.
Remove and shred chicken, discarding bones and fat. Add chicken to pot along with spaghetti.
Cook until pasta is al dente, about 8 minutes. Season with salt and pepper.

Snacks Soups