Cobble It Up! Chicken-and-Corn Soup
October 2011
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In this hearty chicken stoup, sturdy yellow-fleshed potatoes and corn both hold up wellto long cooking, while the sweet potatoeswhich fall apart fasterhelp thicken theextra-rich chicken broth. Toppings ofcubed avocados, sour cream and cilantroadd fresh flavors to this satisfying bowlful.
6 servings Prep: 30 mins Cook: 6 hrs
Ingredients
- 1 pound yellow-fleshed potatoes, such as yukon gold, peeled and cut into cubes
- 1 pound sweet potatoes, peeled and cut into cubes
- 1 whole chicken (about 4 lbs.), quartered
- 4 cups chicken broth
- 4 scallions, chopped
- 4 cloves garlic, chopped
- Salt and pepper
- 3 ears corn, cut into 3-inch pieces
- 1/4 cup chopped cilantro
- 2 avocados, cut into cubes
- 1 cup sour cream
- 1/4 cup chopped cilantro
Directions
- Place the yellow-fleshed and sweet potatoes in a 6- to 7-qt. slow cooker. Add the chicken, broth, scallions and garlic; season with salt and pepper. Add 4 cups water and tuck the corn around the chicken. Cover and cook on low heat until the chicken is tender and an instant-read thermometer inserted into a thigh away from the bone registers 165 degrees , about 6 hours.
- Transfer the chicken to a shallow bowl, leaving the slow cooker on. When the chicken is just cool enough to handle, pull the meat from the bones, discarding the bones and skin.
- Skim the fat from the cooking liquid. Smash some of the potatoes in the slow cooker. Add the pulled chicken and stir in 1/4 cup cilantro. Top the soup with the avocados and sour cream. Garnish with another 1/4 cup cilantro.