Thursday, March 11, 2010

Chicken Soup (Sopa de Pollo)

Serves: 8


6 cups chicken stock
1/2 cup chicken liver, julienne
1/2 cup chicken heart, julienne
1/2 cup chicken giblets, julienne
1 can (250g) peas, drained
1 hard boiled egg, chopped
3/4 cup croutons
2 cloves garlic, crushed and minced
1/4 cup diced ham
1 onion, sliced
2 tablespoons cooking oil
- salt and pepper to taste


1. Saute` garlic and onion in a saucepan.

2. Add chicken giblets and heart; cook for 5 minutes

3. Add chicken liver and ham; cook for 2 minutes

4. Add chicken stock and drained peas; boil

5. Season with salt and pepper; reduce heat to simmer

6. Add chopped eggs

7. Serve with croutons sprinkled on top of each bowl of soup

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