Description

This Easy and Flavorful Chicken Soup is a comforting dish made with leftover roasted chicken and a medley of fresh vegetables simmered to perfection. Featuring hearty plantains, potatoes, corn, and a touch of pumpkin, this soup offers a balanced blend of textures and vibrant flavors, finished with a fresh lemon squeeze and optional cilantro for brightness. Perfect for warming up on a chilly day or as a fulfilling family meal.

Ingredients

Main Ingredients

Leftover roasted chicken, skin removed - 2 cups, shredded
Red onions, diced - 1 medium
Celery, sliced into half moons - 2 stalks
Carrots, cut into 1/4-1/2 inch rounds - 2 medium
Garlic, smashed - 3 cloves
Water or chicken stock - 8 cups (about 2 liters)
Small pumpkin, peeled and cubed - 1/4 of a small pumpkin (about 1 cup)
Chicken bouillon cubes - 1 to 2 cubes
Potatoes, quartered - 2 medium
Plantains, peeled and cut into 1 inch pieces - 2 medium
Corn on the cob, fresh or frozen - 2 ears, cut into halves
Cilantro leaves (optional) - a handful
Lemon - 1, for juice
Vegetable oil - 2 tablespoons

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Instructions

Sauté the vegetables: Place a soup pot on the stove over medium-high heat. Add the vegetable oil. Once hot, add the diced onions, sliced celery, and carrots. Sweat the vegetables until onions become translucent, about 5-7 minutes.
Add garlic: Stir in the smashed garlic cloves and cook for about 1-2 minutes until fragrant, ensuring the garlic doesn’t burn.
Add main ingredients and liquids: Add the shredded leftover roasted chicken, bouillon cubes, plantains, corn pieces, cilantro leaves, and peeled pumpkin cubes to the pot. Pour in enough water or chicken stock to cover the ingredients plus an additional 1-2 cups to ensure ample broth.
Bring to a boil and simmer: Increase heat to bring the soup to a rolling boil, then reduce to a high simmer. Cover the pot and let the soup cook for 15 minutes to allow flavors to meld and vegetables to soften.
Add potatoes and cook: Add the quartered potatoes to the simmering soup. Replace the lid and continue cooking for another 15-20 minutes, or until the potatoes are tender and cooked through.
Finish with lemon juice: Turn off the heat and squeeze the juice of one lemon into the soup to add a fresh, bright acidity. Stir well.
Serve and enjoy: Ladle the soup into bowls. Garnish with additional cilantro leaves if desired, and serve hot for a warming, nourishing meal.

Notes

Leftover roasted chicken can be substituted with freshly cooked chicken if desired.
Using chicken stock instead of water enhances the flavor of the soup.
The pumpkin adds a subtle sweetness and nutrition – feel free to adjust the quantity based on availability.
You can omit cilantro if you have allergies or prefer not to use it.
If plantains are not available, additional potatoes or sweet potatoes can be used instead.
The lemon juice is key to balancing the flavors, so don’t skip it.