Chicken and Root Vegetable Soup (Sancocho)

Chicken and Root Vegetable Soup (Sancocho)
Chicken and Root Vegetable Soup (Sancocho)
This Puerto Rican chicken soup is hearty with starchy vegetables. Get the recipe for Chicken and Root Vegetable Soup (Sancocho) »Joseph De Leo

This Puerto Rican chicken soup, laden with starchy vegetables, makes for a truly hearty meal. This recipe first appeared in our December 2011 issue along with Kathleen Squires's story Island Holiday.

Find this recipe in our cookbook, SAVEUR: Soups and Stews

Chicken and Root Vegetable Soup (Sancocho)
This Puerto Rican chicken soup, laden with starchy vegetables, makes for a truly hearty meal.
Yield: serves 6-8

Ingredients

  • 2 tbsp. canola oil
  • 3 cloves garlic, crushed
  • 1 large yellow onion, minced
  • 1 plum tomato, cored, seeded, and finely chopped
  • 10 cups chicken stock
  • 8 sprigs cilantro
  • 8 skinless chicken thighs
  • 8 oz. red potatoes, peeled and cut into 1″ chunks
  • 3 medium carrots, peeled and sliced crosswise
  • 1 large green plantain, peeled and cut into 1″ chunks
  • 2 oz. spaghetti, broken in half
  • Kosher salt and freshly ground black pepper, to taste

Instructions

  1. Heat oil in an 8-qt. saucepan over medium heat; add garlic, onions, and tomatoes; cook until soft, about 8 minutes. Add stock, cilantro, and chicken; cook for 20 minutes. Add potatoes, carrots, and plantain; cook until everything is tender, about 25 minutes. Remove and shred chicken, discarding bones and fat. Add chicken to pot along with spaghetti. Cook until pasta is al dente, about 8 minutes. Season with salt and pepper.