Caribbean Chicken Soup

This flavorful soup can be Cuban, Colombian, Peruvian, Mexican or any other ethnic sector. Every culture has a different approach of ingredients and flavor profile.

Chicken, whole (4/5 lbs.) 1 each
Potato, Russet, diced 2 lbs
Onion, yellow, jumbo, diced 12 oz
Pumpkin, Calabaza 1 lb
Carrot, jumbo, diced 1 lb
Tomatoes, cut in half 1 lb
Cumin, ground 1 Tbsp
Salt and Pepper, to taste
Pasta, Capellini, dry 1 lb
Knorr® Professional Select Chicken Bouillon Base 4 x 5 lb 2.5 gallon, prepared

Knorr® Professional Select Chicken Bouillon Base 4 x 5 lb

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Prepare the Soup
- Combine the whole chicken in a large stock pot with the pumpkin, carrot,potato, tomato and onion.
- Add the prepared Knorr® Select Chicken Select Base along with the cumin, salt and pepper.
- Bring the soup up to a boil and let it simmer for approximately1.5 hours.
- Skim off any impurities on top of soup using a ladle.
- Add pasta and let simmer for another 10 minutes.
Finish the Soup
- Remove whole chicken, pull all meat from bones and place meat back into the soup (dispose bones).
- Hold soup on steam line above 140F, ready to serve 16 oz. portions.
- Garnish with chopped parsley.