Caribbean Chicken Soup
• 1 ea Chicken whole, 4/5 lbs
• 2 lbs Russet potato,diced
• 12 oz Onion, yellow, jumbo, diced
• 1 lb Pumpkin
• 1 lb Carrot, jumbo, diced
• 1 lb Tomatoes cut in half
• 2 1/2 gallon Knorr® Select Chicken Select Base, prepared
• 1 Tbsp Cumin, ground
• Salt and pepper to taste
• 1 Tbsp Capellini pasta, dry
• Fresh parsley, chopped for garnish
Directions
- Combine the whole chicken in a large stock pot with the pumpkin, carrot,potato, tomato and onion.
- Add the prepared Knorr® Select Chicken Select Base, prepared, along with the cumin, salt and pepper.
- Bring the soup up to a boil and let it simmer for approximately 1 1/2 hours.
- Skim off any impurities on top of soup using a ladle.
- Add pasta and let simmer for another 10 minutes.
- Remove whole chicken, pull all meat from bones and place meat back into the soup, dispose of bones.
- Hold soup on steam line above 140°F.
- Garnish with chopped parsley at serving.
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