This Low FODMAP Cuban Chicken Soup is one of my weeknight staples — hearty, flavorful and nourishing. It can be eaten as a main dish with a bowl of steamed quinoa. Add or decrease water, depending on your preference; I tend to like mine “soupy” (more filling)! Even if you are not a cilantro fan, note that it loses its fangs once sautéed, evolves into a really rich and earthy flavor, so give it a whirl!
My choice garlic olive oil is Baja Precious – Glorious Garlic Infused Extra Virgin Olive Oil (750ml Bottle) and asafetida is Rani Asafetida (Hing) Ground 3.75 oz
Cuban Chicken Soup
- Prep Time:25m
- Cook Time:1h 10m
- Total Time:1h 35m
- Serves: 6
- Category: Appetizers & Soups
Ingredients
- 1 bunch green onions, chopped up (green part only)
- 1 bunch chives
- 1 small bunch of cilantro, chopped up into small bits
- 3 tablespoons garlic infused olive oil
- 1 tablespoon cumin
- 3 tablespoons rice flour
- 8 chicken thighs with bones and skin on
- 3 quarts water; add more as the soup evaporates
- 1 teaspoon oregano
- 2 teaspoons sea salt
- 2 teaspoons asafetida
- 1 bay leaf
- 4 red bliss potatoes, unpeeled, cut into cubes
- 1 juice from 1/2 of lemon
- sea salt and black pepper to taste
Instructions
- Sauté the green onions, chives, cilantro, and cumin in olive oil. Quickly whisk in the flour. Keep whisking to avoid lumps.
- Immediately add 1 cup water, and continue to whisk until well blended.
- Remove this mixture from the pot into a bowl and set aside.
- Place chicken thighs and remaining water in stockpot. Add salt, oregano, asafetida and bay leaf. Bring to a boil.
- Reduce heat to medium, cover and simmer for about 45 minutes.Feel free to scoop out some of the foamy residue rising to the top
- Skin and debone the soft chicken, shredding it into bite-size pieces. Remove from heat and place chicken in a bowl if necessary; I just do it with a fork and wooden spoon.
- At this point, the soup's probably evaporated so add more water.
- Add potatoes. Simmer for another 10 minutes, or until the potatoes are tender.
- Add the chive-scallion-cilantro mixture to the soup. Stir in lemon juice.
- Continue cooking for one more minute.
- Add sea salt and pepper to taste.
