Caribbean Chicken Soup

Name: Caribbean Chicken Soup
Yield: 20
Ingredients: 1.0each Chicken, whole (4/5 lbs.); 2.0lbs Potato, Russet, diced; 12.0oz Onion, yellow, jumbo, diced; 1.0lb Pumpkin, Calabaza; 1.0lb Carrot, jumbo, diced; 1.0lb Tomatoes, cut in half; 1.0Tbsp Cumin, ground; 0.0x Salt and Pepper, to taste; 1.0lb Pasta, Capellini, dry; 2.5gallon, prepared Knorr® Professional Ultimate Chicken Bouillon 5lb. 4 pack; 0.0as needed 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.

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Prepare the Soup

Chicken, whole (4/5 lbs.) 1.0 each
Potato, Russet, diced 2.0 lbs
Onion, yellow, jumbo, diced 12.0 oz
Pumpkin, Calabaza 1.0 lb
Carrot, jumbo, diced 1.0 lb
Tomatoes, cut in half 1.0 lb
Cumin, ground 1.0 Tbsp
Salt and Pepper, to taste
Pasta, Capellini, dry 1.0 lb
Knorr® Professional Ultimate Chicken Bouillon 5lb. 4 pack 2.5 gallon, prepared

Knorr® Professional Ultimate Chicken Bouillon 5lb. 4 pack

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Finish the Soup

Parsley, chopped for garnish

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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® Select Chicken Select Base along with the cumin, salt and pepper.
- Bring the soup up to a boil and let it simmer for approximately1.5 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 140F, ready to serve 16 oz. portions.
- Garnish with chopped parsley.