Cilantro Chicken STONE Soup
So the original recipe is Peruvian Chicken Soup...but I didn't have the corn and forgot the carrots and so I improvised...the outcome: an amazing soup that was perfect for Stone Soup's holiday party.
It's got a bit of a kick, but that is dependent on the heat of the peppers. Always check your peppers as you cook. I personally am really allergic to hot peppers - I love to eat them, but chopping them...my fingers get super hot. If you are prone to this as well you can use gloves OR in a pinch, rinse your hands often and with cold water (cold water is great for keeping chili oil out of your pores, also great for keeping the scent of garlic from setting in your fingers).
Have good people you want to cook for. No seriously, it makes a world of difference if you are cooking for people that enjoy food and that you enjoy.
People chosen? Good!
Now drop the stone in the pot and add olive oil. Turn the heat on medium and add onions, garlic, and peppers. Toss and start sweating. Zest one lime into the mixture and add lime of one juice to mixture. Add oregano. Cook for about 2 minutes, tossing occasionally.
Add potatoes and toss. Add chicken stock. Let heat, once stock has begun simmering add chicken thighs and reduce heat.
Once chicken has been cooked through add zest of second lime and half the remaining lime juice. Using about 1 cup of stock from the soup blend the cilantro, the stock and remaining lime juice. Set aside.
Allow the soup to continue simmering until potatoes are desired texture (some people like them softer - we do not judge). Once the potatoes are cooked to taste add the cilantro back to the pot and let simmer for 30-60 seconds. Then serve.
Additional lime, cilantro, tomatoes, scallions or avocado are lovely garnishes.
Remember not to serve the stone and remember to have a great soundtrack to stimulate conversation that befits this zesty soup.
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