Name: Chicken & Root Vegetable Soup
Yield: Serves 6–8
Cuisine: Americas
Ingredients: Kosher salt and freshly ground black pepper, to taste; ½ lb. waxy potatoes, peeled and cut into 1″ pieces; 3 carrots, peeled and sliced ¼″ thick; 1 large green plantain, peeled and cut into 1″ pieces; 2 oz. spaghetti, broken in half; 1 plum tomato, cored, seeded, and finely chopped; 10 cups chicken stock; 8 bone-in chicken thighs, skin removed; 8 sprigs fresh cilantro, plus more to garnish; 2 tbsp. canola oil; 3 cloves garlic, crushed; 1 large yellow onion, finely chopped

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

Sancocho, from the Spanish for “parboil,” is a popular soup in many Latin American and Caribbean countries. While specific elements change from place to place, the dish always involves some sort of meat and a mix of starchy vegetables. This version comes from Puerto Rico and calls for chicken and a hearty medley of carrots, potatoes, plantains, and spaghetti noodles.