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Ingredients

• 1 chicken, 3 1/2 to 4 pounds, skinned and cut into 8 pieces, plus 1 whole chicken breast, skinned and cut in 1/2
• 1 medium onion, quartered
• 2 medium carrots, cut into 4 pieces
• 1 medium rib celery, cut into 4 pieces
• 1 bay leaf
• 3 cloves garlic, pressed or minced
• 1/2 bunch fresh cilantro, stems only (leaves reserved for soup)

For the soup:

• 1 medium onion, finely chopped
• 3 medium carrots, peeled and finely chopped
• 1 medium rib celery, finely chopped
• 2 pounds baking potatoes, peeled and cut into 1/2-inch cubes
• 1 lemon or lime, juiced
• 2 cloves garlic, minced
• 1/2 bunch cilantro, leaves only, finely chopped
• 2 scallions, finely chopped
• 3 tablespoons olive oil
• 1/4 teaspoon Bijol (available at Spanish grocery stores) or a pinch each of ground cumin and saffron threads

For the salsa:

• 1 large very ripe tomato, halved, seeded, and finely chopped
• 1 scallion, finely chopped
• 1 clove garlic, crushed and mashed into a paste with 1/4 teaspoon salt
• 1/2 lemon or lime, juiced
• 1 jalapeno pepper, seeded and very finely minced
• 2 tablespoons minced cilantro leaves
• Salt

Description

Food Network Invites You To Try This Colombian Chicken Soup Recipe From Emeril Lagasse.

Food Network