Chicken Soup with Yuca root, squash and carrots
Ingredient:
Ingredient:
1 chopped onion
5 cloves of garlic, chopped
3 chicken breast, cubed
2 Yuca roots
4 Calabaza squash, sliced
3 carrots, julienned (I sliced them)
4 chicken bouillon cubes
8 cups of water
1 tbl. of cumin
cracked pepper and sea salt
Directions:
Step 1: Get a large pot and spray some olive oil on the bottom and let it heat up.
Step 2: Saute the chopped onion in the pot for 2 minutes, until clear. Then, add the chopped garlic and saute for another minute. Next, add the cubed chicken breast, the cumin and cook for 10 minutes.
Step 3: While the chicken breast is cooking, peel the Yuca root and slice along with the Calabaza squash. The Yuca root is real dense, so I put in with the chicken for 5 minutes to soften it up. Then, julienne the carrots if you like it to look pretty (I sliced them).
Step 4: After the chicken breast is thoroughly cooked, add 8 cups of water along with the 4 chicken bouillon cubes in the pot. Add the rest of the vegetables, cover with a top and bring to a boil.
Step 5: Once the water is to a boil, bring the temperature to medium and cook for 20-30 minutes. Add desired amount of pepper and a little sea salt. A good cook always taste their food.
This soup will last me for about 2-3 days.
Step 2: Saute the chopped onion in the pot for 2 minutes, until clear. Then, add the chopped garlic and saute for another minute. Next, add the cubed chicken breast, the cumin and cook for 10 minutes.
Step 3: While the chicken breast is cooking, peel the Yuca root and slice along with the Calabaza squash. The Yuca root is real dense, so I put in with the chicken for 5 minutes to soften it up. Then, julienne the carrots if you like it to look pretty (I sliced them).
Step 4: After the chicken breast is thoroughly cooked, add 8 cups of water along with the 4 chicken bouillon cubes in the pot. Add the rest of the vegetables, cover with a top and bring to a boil.
Step 5: Once the water is to a boil, bring the temperature to medium and cook for 20-30 minutes. Add desired amount of pepper and a little sea salt. A good cook always taste their food.
This soup will last me for about 2-3 days.
| Nutrition Facts
Chicken Soup with Yuca root, squash and carrots
Serving Size 1 bowl | |||
| Amount Per Serving | |||
| |||
| % Daily Value | |||
| Total Fat 0.52g | 1% | ||
| Saturated Fat 0.13g | 1% | ||
| Trans Fat 0.01g | |||
| Cholesterol 14mg | 5% | ||
| Sodium 173.66mg | 7% | ||
| Total Carbohydrate 9.48g | 3% | ||
| Dietary Fiber 0.83g | 3% | ||
| Sugars 1.09g | |||
| Protein 6.15g | 12% | ||
| Vitamin A (IU) 60.97 | 1% | ||
| Vitamin C 4.81mg | 8% | ||
| Calcium 17.13mg | 2% | ||
| Iron 0.35mg | 2% | ||
