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How to Make Chimichurri Chicken Soup - A Step-by-Step Guide

When it comes to comfort food, few things can rival a steaming bowl of chicken soup. And while classic chicken noodle soup is always a crowd-pleaser, sometimes it's nice to switch things up and try a new and exciting twist on this timeless favorite. That's where chimichurri chicken soup comes in. This vibrant and flavorful soup takes the traditional chicken soup to a whole new level with the addition of zesty chimichurri sauce.

Chimichurri is a tangy and herbaceous Argentinean sauce t...

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Ingredients

  • 1 whole chicken
  • 4 cups chicken broth
  • 2 cups beef broth
  • 6 small whole tomatoes, or to taste
  • 4 bell peppers, stemmed and seeded
  • 1 large red onion
  • 3 jalapeno peppers, stemmed
  • 4 cloves garlic, or to taste
  • 1 cup parsley, chopped, or more to taste
  • ¾ cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 3 tablespoons minced garlic, or to taste
  • 3 tablespoons dried oregano
  • 3 teaspoons ground cumin
  • ½ tablespoon hot sauce (such as Tabasco®)
  • ½ teaspoon salt
  • 4 medium potatoes, peeled and chopped
  • 4 parsnips, peeled and chopped
  • 3 carrots, chopped
  • 1 cup chopped cilantro
  • 1 pinch salt and ground black pepper to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 5 mins
  • Total Time: 1 hr 35 mins
  • Servings: 12
  • Yield: 12 servings

  • Combine whole chicken, chicken broth, beef broth, tomatoes, bell peppers, red onion, jalapenos, and garlic in a large stockpot and bring to a boil. Reduce heat and let simmer until chicken can be easily pulled off the bone, 40 minutes to 1 hour
  • Make chimichurri while chicken is boiling. Place parsley, olive oil, vinegar, minced garlic, oregano, cumin, hot sauce, and salt in the container of a blender or food processor. Blend on medium speed until evenly combined, about 10 seconds.
  • Remove chicken from the broth and let cool in a separate bowl. Fill blender halfway with stock. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into pot. Repeat with remaining stock.
  • Return stock to the heat and add potatoes, parsnips, carrots, and cilantro. Simmer until vegetables are tender, 25 to 30 minutes.
  • Pull chicken meat off the bones and add to the soup. Stir in 1/4 to 1/2 cup chimichurri. Season with salt and freshly ground pepper.

    • Nutrition

    415 cal.

    • Total Fat: 24g
    • Saturated Fat: 5g
    • Cholesterol: 70mg
    • Sodium: 726mg
    • Total Carbohydrate: 30g
    • Dietary Fiber: 7g
    • Total Sugars: 7g
    • Protein: 22g
    • Vitamin C: 73mg
    • Calcium: 90mg
    • Iron: 4mg
    • Potassium: 979mg

    Categories

    Chicken recipes
    Soup recipes
    Argentinian recipes
    Chimichurri recipes
    Main recipes