1 chicken, about 4 pounds, skinned, rinsed, patted dry, and cut into 6 pieces (2 legs, 2 thighs, and 2 breasts)
2 cups minced Spanish onion
1 cup finely diced celery
1 cup finely diced carrots
1 bay leaf
About 4 quarts Chicken Stock
2 cups ¼ inch diced chayote (can be replaced by pumpkin, calabaza, or jicama)
2 cups peeled sweet potato, ¼ inch diced dice (from about 1 large potato)
2 medium ears of corn, cut into ¼-inch rounds
½ cup dill leaves
1 serrano chili, sliced very thin
¼ cup chopped cilantro leaves and stems
1 lime, quartered or cut into sixths (1 wedge per person)
Salt and Pepper
*1 cup cook farfel or 12-24 (if small) of your favorite Matzoh balls
Put the chicken, onion, celery, carrots, and bay leaf in a large stockpot and cover with cold chicken broth or cold water by 1 inch. Bring to a boil, then lower the heat and simmer until the chicken is cooked through, moist, and tender, about 1 hour. Use tongs or a slotted spoon to transfer the chicken to a plate and set aside until cool enough to handle.
Add the chayote, sweet potato, corn, dill, and habañero to the pot. Simmer until the vegetables are cooked but with a little crunch, about 20 minutes.
Shred the cooled chicken meat by hand and return it to the pot. Stir in the cilantro and cook for about 5 minutes to re-warm the chicken and further develop the flavor. Season with salt and pepper. Add the cooked farfel or matzoh balls, heat through.
Ladle the soup into 4 to 6 bowls, making sure to get a good mix of vegetables in each bowl. Serve with a wedge of lime.
Serves 4 to 6
Host: Robin Sussingham
Producer: Dalia Colón
Contributor: Michelle Bernstein