Chimichurri Chicken Soup

This recipe is an original creation - looking for a new twist on chicken soup or tortilla soup. May be served with a streak of creme fraiche, cilantro, or fresh jalapeno as garnishes.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 35 mins
• Calories: 415 Calories

Ingredients

• ½ teaspoon salt
• 1 pinch salt and ground black pepper to taste
• 3 carrots, chopped
• 4 cups chicken broth
• 3 tablespoons red wine vinegar
• 2 cups beef broth
• 3 teaspoons ground cumin
• 3 tablespoons dried oregano
• 1 large red onion
• 1 whole chicken
• ¾ cup extra-virgin olive oil
• 4 medium potatoes, peeled and chopped
• 1 cup chopped cilantro
• 3 tablespoons minced garlic, or to taste
• 6 small whole tomatoes, or to taste
• 4 bell peppers, stemmed and seeded
• 3 jalapeno peppers, stemmed
• 4 cloves garlic, or to taste
• 1 cup parsley, chopped, or more to taste
• ½ tablespoon hot sauce (such as Tabasco®)
• 4 parsnips, peeled and chopped

Recipe Instructions

Step 1

Combine whole chicken, chicken broth, beef broth, tomatoes, bell peppers, red onion, jalapenos, and garlic in a large stockpot and bring to a boil. Reduce heat and let simmer until chicken can be easily pulled off the bone, 40 minutes to 1 hour

Step 2

Make chimichurri while chicken is boiling. Place parsley, olive oil, vinegar, minced garlic, oregano, cumin, hot sauce, and salt in the container of a blender or food processor. Blend on medium speed until evenly combined, about 10 seconds.

Step 3

Remove chicken from the broth and let cool in a separate bowl. Fill blender halfway with stock. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into pot. Repeat with remaining stock.

Step 4

Return stock to the heat and add potatoes, parsnips, carrots, and cilantro. Simmer until vegetables are tender, 25 to 30 minutes.

Step 5

Pull chicken meat off the bones and add to the soup. Stir in 1/4 to 1/2 cup chimichurri. Season with salt and freshly ground pepper.