How I make my hearty Caribbean Chicken Soup

These are all the veggies for my Caribbean Chicken Soup priviously chopped and ready

I forgot to take a picture to the chicken before I added to the olive oil but I seasoned it with black pepper, salt, ginger powder and spanish paprika to flavor it before and it rested for about 30 min. I than sautee the chicken slightly just to get the flavor of it out.

 

Step #3 I remove the chicken set at side and in the same pot with out removing it from the fire I add the onions, calery and garlic first sautee till tender and add all remaining veggies and move so they all get the flavor oil on them

Step #4 I add the water some extra herbs I love rosemary on my soup, some scallions, and the red pepper you see on top - In Costa Rica Caribbean coast we call it Chile Panameño. cover it and let it come to a boil!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

These foam you see on top...I was told a long time a go that is the dirt that rises to the top so it needs to be removed.. So I always do that. I defenately don´t want my soup to be dirty!! =D

Here is a very clean Chicken soup.

..and here is the finish product ready to be served

I served with one piece of chicken or with out for those that don´t like to eat the meat. Sometimes I take the meat out of the bones before serving it for it is easier to eat. Why not make it with chicken breast you may ask? Well, my preference I think the pieces with the bones give more flavor to the soup for it has a bit of fat in them.

My family loved it. my son who is finiky eater eat two bowls this time. We always add a little lemon for flavor or tame the hot spicy from the Panamenean pepper.

My husban and I had a nice cold beer with it. It really was a good meal for thae rainy day we are having! Provecho