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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is so good. It's herby, spicy, citrusy and hearty. Always a big hit when I make this. Enjoy. Ingredients:
12 cups chicken stock |
1 sprig fresh mint |
8 allspice berries |
15 black peppercorns |
1 cinnamon stick |
5 whole cloves |
6 cumin seeds |
2 small garlic heads halved horizontally |
2 small yellow onions peeled and halved |
2 whole chicken breasts skin and bone left on |
1 tablespoon chopped fresh cilantro |
1 fresh habanero hot chile pepper whole |
3 lemons cut into eighths |
2 large ripe tomatoes peeled seeded and chopped |
1 teaspoon salt |
1 lemon sliced paper thin |
Directions:
1. In a large nonreactive soup kettle bring the stock, mint, allspice, peppercorns, cinnamon, cloves, cumin, garlic and onions to a boil.
2. Reduce heat and simmer 20 minutes.
3. Add chicken breasts, cilantro, whole chile pepper and the cut lemons then continue to simmer until the chicken is cooked approximately 15 minutes.
4. Remove chicken and let cool.
5. Skim soup and strain into a clean kettle.
6. Return soup to the heat and continue cooking over low heat.
7. When chicken is cool remove the skin and bones and shred.
8. Add shredded chicken and chopped tomato to the soup and bring to a boil.
9. Add salt then pour soup in a warm tureen and float the lemon slices on top.
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