Caribbean Chicken Soup

Name: Caribbean Chicken Soup
Yield: 20
Ingredients: 1.0each Whole Chicken (approx. 2 kg); 450.0g Calabaza Pumpkin; 450.0g Jumbo Carrot, diced; 1.0kg Potatoes- Russet, diced; 450.0g Tomatoes, cut in half; 450.0g Yellow Jumbo Onion, diced; 7.0g Cumin, ground; 0.0pinch Salt and pepper to taste; 450.0g Capellini Dry Pasta; 10.0liter, prepared Knorr® Professional Ultimate Chicken Bouillon Base 6 x 454 gr; 0.0pinch Parsley, chopped for garnish

This flavorful soup can be Cuban, Colombian, Peruvian, Mexican or any other ethnic sector. Every culture has a different approach of ingredients and flavor profile.

...

Prepare the Soup

Whole Chicken (approx. 2 kg) 1.0 each
Calabaza Pumpkin 450.0 g
Jumbo Carrot, diced 450.0 g
Potatoes- Russet, diced 1.0 kg
Tomatoes, cut in half 450.0 g
Yellow Jumbo Onion, diced 450.0 g
Cumin, ground 7.0 g
Salt and pepper to taste
Capellini Dry Pasta 450.0 g
Knorr® Professional Ultimate Chicken Bouillon Base 6 x 454 gr 10.0 liter, prepared
Knorr® Professional Ultimate Chicken Bouillon Base 6 x 454 gr
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Flanagan

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Pratts

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Finish the Soup

Parsley, chopped for garnish

Spring

Commissary

Senior Living

Delivery / Takeaway

Appetizer / Shareable

Fall

Limited Service Restaurants

Winter

Summer

Pasta

Soups & Stews

Knorr® Professional

Side

Chicken

Full Service Restaurants

Main Course

This flavorful soup can be Cuban, Colombian, Peruvian, Mexican or any other ethnic sector. Every culture has a different approach of ingredients and flavor profile.

...

Preparation

Prepare the Soup
- Combine the whole chicken in a large stock pot with the pumpkin, carrot,potato, tomato and onion.
- Add the prepared Knorr® Ultimate Chicken Base along with the cumin, salt and pepper.
- Bring the soup up to a boil and let it simmer for approximately 1.5 hours.
- Skim off any impurities on top of soup using a ladle.
- Add pasta and let simmer for another 10 minutes.
Finish the Soup
- Remove whole chicken, pull all meat from bones and place meat back into the soup (dispose bones).
- Hold soup on steam line above 60C, ready to serve 475 ml portions.
- Garnish with chopped parsley.