Ingredients:
\nBroth
\n 2 whole chicken legs
\n 2 stalks celery, cut into \u00bd-inch chunks
\n 1 medium carrot, cut into \u00bd-inch chunks
\n 1 small yellow or white onion, quartered
\n 3 garlic cloves, smashed
\n 1 teaspoonwhole black peppercorns
\n 1 teaspoonkosher salt
\n 1 bay leaf, dried or fresh
\nSoup
\n Kosher salt and freshly ground black pepper
\n 12 ouncessweet potatoes (about 2 medium), peeled and diced into \u00bd-inch cubes
\n 1\/2 small green cabbage, thinly sliced
\n 2 to 3 chipotles in adobo, finely chopped, plus adobo to taste
\n 1\/4 cuplightly packed parsley leaves and tender stems, roughly chopped
\n 2 limes
\n Sour cream or crema, for serving
\n Diced avocado, for serving
\n Sliced white onion, for serving
\n Crushed Fritos, for serving<\/p>\n
Directions: <\/p>\n
Make the broth: In a medium Dutch oven, combine all the ingredients. Slowly pour 6 cups of water on top. Bring to a boil over high heat. If foamy white scum floats to the top, skim it off with a ladle, spoon, or small sieve. (Don\u2019t worry about getting all of it\u2014just try to get as much as you can without losing too much broth.) Reduce the heat to maintain a gentle simmer, cover with a tight-fitting lid, and cook for 1\u00bd hours, until the chicken is tender and the broth is flavorful. <\/p>\n
Strain the broth into a large heatproof vessel (I use a big metal bowl). Return the broth to the Dutch oven. Transfer the chicken to a plate and discard the aromatics. <\/p>\n
Make the soup: Bring the broth to a gentle simmer. Taste and season with salt and pepper as needed. Add the sweet potato, cabbage, and chipotle, and simmer until the potatoes are tender, about 20 minutes. <\/p>\n
Meanwhile, pick the chicken meat off the bone, trying to maintain large chunks. Reserve the meat and discard the bones and skin.<\/p>\n
Add the parsley and reserved chicken meat to the soup and stir until the chicken is warmed through. Taste and add lime juice, salt, pepper, and adobo as needed.<\/p>\n
Divide the soup into bowls and top with sour cream, avocado, onion, and Fritos. Serve immediately. Store ungarnished leftovers in the fridge for up to 5 days or in the freezer for 3 months.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: Broth 2 whole chicken legs 2 stalks celery, cut into \u00bd-inch chunks 1 medium carrot, cut into \u00bd-inch chunks 1 small yellow or white onion, quartered 3 garlic cloves, smashed 1 teaspoonwhole black peppercorns 1 teaspoonkosher salt 1 bay leaf, dried or fresh Soup Kosher salt and freshly ground black pepper 12 ouncessweet potatoes… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-1321","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1321","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1321"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1321\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1321"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1321"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1321"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}