Chicken and Root Vegetable Soup . . .

This Puerto Rican chicken soup, laden with starchy vegetables, makes for a truly hearty meal. This recipe first appeared in Saveur's  December 2011. (available @



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



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.