Soup for the Body and Soul

  Aesthetically, this soup is very appealing and tastes so fresh and smooth that my fam bam requests it on a weekly basis. Substitutions for the green vegi's are easy so you can eat this any time of year. And that's actually what I've been focusing on this past month. Seasonal foods. It just makes so much sense. As the seasons unfold, old favorites recur and new opportunities present themselves.And, for the most part , there's no need for the foods to have traveled from the other side of the world. In the winter, there are almost as many delicious possibilities as there are in the summer. Eating locally gives a more organic approach to life and cooking. It's fun too. I love going to the farmers market!


Columbian Chicken Soup:


Cooked short-grain brown rice
Salt
1 whole skinless chicken breast on the bone (about 1 1/2 pounds)
1/2 cup sliced scallions (about 3)
2 garlic cloves, smashed
2 shucked ears of corn, each cut into 6 rounds
1/2 teaspoon ground cumin
1/2 cup plus 2 tablespoons of cilantro
8 cups of low-sodium chicken broth
Freshly ground pepper
1/2 pound white potatoes, peeled and cut into 3/4-inch cubes
1/2 pound thick asparagus cut into 1-inch lengths (try greenbeans or quartered roasted brussel sprouts if asparagus isn't your thing)
1 Hass avocado, diced
1/4 cup plus 2 tablespoons of Greek yogurt
1 tablespoon drained small capers (optional)


In a large saucepan, combine the chicken, scallions, garlic, corn, cumin and 1/2 cup of cilantro with the chicken broth. Season with salt and pepper and bring to a boil. Simmer the broth over moderately high heat unitl the chicken is cooked through, about 12 minutes. Transfer the chicken to a plate and let cool.


Strain the broth and return it to the saucepan. Return the corn to the broth and discard the remaining solids. Bring the broth to a broil. Add the potatoes  and simmer over moderately high heat until nearly tender, about 8 minutes. While the potatoes simmer, grab the chicken and began to pull the meat off the bones and shred. Add the asparagus and simmer until the potatoes and asparagus are tender, about 5 minutes longer. Return the shredded chicken to the pot and season the soup with salt and pepper.


Ladle the soup into bowls and garnish with avaocado, yogurt, capers, brown rice and remaining 2 tablespoons of cilantro. So yummy! Enjoy.