The Bottomless Chicken Soup Pot is a recipe that has its roots in the tradition of making the most of chicken broth and meat, very common in many Latin American cultures. In several countries of the region, it is simply known as "chicken broth" or "homemade chicken soup," although this version stands out for its versatility in creating multiple combinations from a common base.
The origin of this soup dates back to the need to not waste any part of the chicken and the practice of preparing a nutritious broth that serves as a base for different soups, adapting to available ingredients and regional taste. In countries like Mexico, Colombia, Argentina, and Chile, there are similar variants that, although they have their own names, share the idea of a base soup and various subsequent mixes.
This recipe summarizes the essence of cooking with creativity, combining fresh and dry ingredients, in order to create dishes with deep and varied flavors, ideal for cold nights or family gatherings.
How to Prepare The Bottomless Chicken Soup Pot
Once you have made the basic chicken soup below, you divide the broth and the meat, then add different ingredients for endless combinations.
Make the basic chicken soup and freeze it in portioned containers.
Then add the ingredients for the individual recipes below to make a quick and tasty soup on a busy night.
Bring all the ingredients to a boil in a large pot.
Skim off the foam and discard it.
Reduce the heat and simmer, uncovered, for 2 and a half hours or until the chicken is very tender.
Strain the liquid, cool, and refrigerate so the fat can be easily removed.
Let the meat cool until it can be handled.
Remove the meat from the bones.
Discard the bones.
Remove the fat from the broth.
Freeze for up to 6 months.
And use it to make the soups below: for every 4 servings, heat 6 cups of chicken broth.
Incorporate the recipe ingredients.
Cook, stirring, until ready.
Add 2 cups of shredded cooked chicken and heat through:
North Boston: 2 cans of drained and rinsed white beans, 1 can of stewed tomatoes, 1 package of frozen chopped spinach, 1 teaspoon of Italian seasoning. Serve with grated Parmesan cheese.
South Miami: 2 cans of drained and rinsed black beans, 1/2 cup of long-grain white rice, 3 cups of cubed winter squash, 1 1/2 teaspoons of ground cumin, 1/2 teaspoon of dried thyme. Serve with lemon slices.
New Orleans: 1 package of frozen cut okra, 1 can of stewed tomatoes, 1 can of whole kernel corn, 1/2 cup of long-grain white rice, 1 teaspoon of dried thyme. Top with crumbled crispy bacon.
Santa Fe: 4 cups of chopped zucchini, 1 1/2 cups of grated carrot, 2 cans of drained and rinsed chickpeas, 2 teaspoons of chili powder, 1/2 teaspoon of ground cumin. Serve sprinkled with crushed tortilla chips.
San Francisco: 3 cups of thin egg noodles, 2 cups of frozen green peas, 2 tablespoons of soy sauce, 1/2 teaspoon of ground ginger. Just before serving, beat 1 egg and add it. Sprinkle with sliced green onions.
Milwaukee: 4 cups of cubed raw potatoes, 4 cups of shredded cabbage, 1/2 cup of chopped smoked sausage, 1/2 teaspoon of caraway seeds. Serve sprinkled with chopped celery leaves and a bit of vinegar.
Ingredients for the Basic Soup
Chicken, water, carrots, onions, celery, chicken bouillon cubes, salt.
